Easy Chicken Tetrazzini for a Large Family

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.