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    You are in: Home / Recipes / Mexican Tetrazzini Recipe
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    Mexican Tetrazzini

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    30 mins

    35 mins

    ratherbeswimmin''s Note:

    Gotta have my pasta and this recipe is so easy. A favorite with me and the Lunch Bunch.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large non-stick skillet, melt butter over medium heat.
    2. 2
      Add in the onion, cook/stir for 3 minutes or until onion is limp.
    3. 3
      Add in the chiles and cumin; cook/stir for 2 more minutes.
    4. 4
      Add in the soup, milk, chicken, and tabasco; stir and bring to a boil.
    5. 5
      Put the pasta and cilantro in a big mixing bowl; add all but 1/4 cup of sauce; stir to combine.
    6. 6
      Transfer pasta mixture to a greased (non-stick cooking spray) 2 quart casserole dish.
    7. 7
      Top with remaining sauce and sprinkle evenly with cheese.
    8. 8
      Bake at 350° for 30 minutes or until sauce is bubbly and cheese is golden brown.

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    Ratings & Reviews:

    • on April 06, 2005

      55

      Nurse Di, I was going through the main dish recipes in my cookbook and realized I had not reviewed this recipe--absolutely wonderful dish!I omitted the cilantro but that was the only change. Perfect for the summer-, not too heavy yet filling and satisfying....BIG thanks:)PeggyLynn

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mexican Tetrazzini

    Serving Size: 1 (169 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 351.7
     
    Calories from Fat 164
    46%
    Total Fat 18.2 g
    28%
    Saturated Fat 10.1 g
    50%
    Cholesterol 76.7 mg
    25%
    Sodium 585.7 mg
    24%
    Total Carbohydrate 25.9 g
    8%
    Dietary Fiber 4.0 g
    16%
    Sugars 0.7 g
    2%
    Protein 21.2 g
    42%

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