Ingredients: |
Ingredients: 5 boneless, skinless chicken breasts
1 lb. angel hair pasta
2 tbsp. butter
1 onion, chopped
1 (10.75 oz) can cream of mushroom soup
1 (10.75 oz) can cream of chicken soup
1 (10.75 oz) can cream of celery soup
1 1/4 lb. shredded sharp cheddar cheese, divided
1 c. half and half
1/2 c. chicken broth
1 (3 oz) can slice mushrooms, drained
2 tbsp. chopped fresh parsley
1 tsp. steak sauce (I use A1)
1 dash paprika
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Directions: |
Directions:Preheat over to 350º.
Bring 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 - 15 minutes. (I add some chicken bullion to the water before adding the chicken.) Remove and cool a couple of minutes; cut into 1 inch pieces. This can be done ahead of time. You can also cut up a plain rotisserie chicken.
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. Stir in soups 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, broth, mushrooms, parsley (if desired) and steak sauce into the soup; 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 until the liquid is bubbling, about 45 minutes. |
This recipe for Chicken Tetrazzini is from