Mexican Tetrazzini - cooking recipe

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

Preparation

In a large non-stick skillet, melt butter over medium heat.
Add in the onion, cook/stir for 3 minutes or until onion is limp.
Add in the chiles and cumin; cook/stir for 2 more minutes.
Add in the soup, milk, chicken, and tabasco; stir and bring to a boil.
Put the pasta and cilantro in a big mixing bowl; add all but 1/4 cup of sauce; stir to combine.
Transfer pasta mixture to a greased (non-stick cooking spray) 2 quart casserole dish.
Top with remaining sauce and sprinkle evenly with cheese.
Bake at 350\u00b0 for 30 minutes or until sauce is bubbly and cheese is golden brown.