Easy Chicken Tetrazzini for a Large Family

1 . Stage

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

2 . Stage

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 . Stage

Melt butter in a large saucepan over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in all three condensed soups and bring to a simmer. Stir in about 1/2 of the Cheddar cheese and cook until velvety, about 5 minutes. Stir in chicken, half-and-half, pimentos, wine, mushrooms, parsley, and steak sauce; cook until hot.

4 . Stage

While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add angel hair and cook, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.

5 . Stage

Drain pasta and place into a large baking dish. Pour soup mixture over pasta and toss until well coated. Scatter remaining Cheddar cheese over top and sprinkle with paprika.

6 . Stage

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