Mexican Tetrazzini

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

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 2  tablespoons butter
• 1⁄4 cup  chopped onion
• 1⁄4 cup  canned diced green chiles, rinsed and drained
• 1  teaspoon ground cumin
• 1  can  campbell  condensed cheddar cheese soup
• 1⁄2 cup milk
• 2  cups  cooked chicken, cubed
•  Tabasco sauce (to taste)
• 3  cups cooked pasta (linguine, spaghetti, or fettuccine)
• 1⁄4 cup  chopped fresh cilantro
• 1  cup  shredded monterey jack cheese

Directions

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.