Search thousands of recipes reviewed by home cooks like you.

Easy Chicken Tetrazzini for a Large Family

  • Prep

    20 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 35 m
VTKTHIES

VTKTHIES

This easy recipe feeds a large family, or is great for splitting and freezing. Elegant, yet kid-friendly, it's always a hit when entertaining.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 30.8g
  • 10%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 976 mg
  • 39%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Toss angel hair pasta and soup mixture together in a large baking dish; top with remaining Cheddar cheese. Sprinkle paprika over the cheese layer.
  6. Bake in preheated oven until the liquid is bubbling, about 45 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Similar recipes