Easy Chicken Tetrazzini for a Large Family

Easy Chicken Tetrazzini for a Large Family

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"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."
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1 h 35 m servings 473 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



This was a really good tettrazini! Very creamy! I added a couple stalks of diced celery and used leftover turkey. I really like the addition of steak sauce to this, it gives a hint of extra flav...

This is a very easy and yummy chicken tetrazzini recipe that can be changed up in many ways. You could add celery, broccoli, peppers or even chunks of tomatoes to give it some more oomph. This...

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