Mexican Tetrazzini

• 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

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 350u0b0 for 30 minutes or until sauce is bubbly and cheese is golden brown.

butter, onion, green chiles, ground cumin, campbell condensed cheddar cheese soup, milk, chicken, tabasco sauce, pasta, fresh cilantro, shredded monterey jack cheese

Taken from www.food.com/recipe/mexican-tetrazzini-93729 (may not work)