Mexican Tetrazzini

READY IN: 1hr 5mins
Recipe by ratherbeswimmin

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

Top Review by Peggy Lynn

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

Ingredients Nutrition


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

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