Easy Chicken Tetrazzini for a Large Family

Ingredients

• 5 skinless, boneless chicken breasts
• 1 pound angel hair pasta
• 2 tablespoons butter
• 1 onion, chopped
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (10.75 ounce) can cream of chicken soup
• 1 (10.75 ounce) can cream of celery soup
• 1 1/4 pounds shredded sharp Cheddar cheese, divided
• 1 cup half-and-half
• 1 (7 ounce) jar pimentos
• 1/2 cup white cooking wine
• 1 (3 ounce) can sliced mushrooms, drained
• 2 tablespoons chopped fresh parsley
• 1 teaspoon steak sauce
• 1 dash paprika

Directions

Preheat oven to 350 degrees F (175 degrees C).

Bring a pot of water to a boil. Cook chicken breasts in boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.

Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes; drain.

Melt butter in a large saucepan over medium heat. Cook and stir onion in butter until tender, about 5 minutes. Pour mushroom soup, chicken soup, and celery soup into the saucepan; stir and bring to a simmer. Add about half the Cheddar cheese; stir into the soup mixture and cook until velvety, about 5 minutes. Stir chicken, half-and-half, pimentos, wine, mushrooms, parsley, and steak sauce into the soup mix; cook until hot.

Toss angel hair pasta and soup mixture together in a large baking dish; top with remaining Cheddar cheese. Sprinkle paprika over the cheese layer.

Bake in preheated oven until the liquid is bubbling, about 45 minutes.