Turkey Chicken Tetrazzini Bake (Print Version)

Creamy pasta dish with turkey or chicken, peas, and a crisp parmesan-panko topping in 30 minutes.

# What You'll Need:

→ Poultry & Dairy

01 - 2 cups cooked turkey or chicken, shredded
02 - 1 cup whole milk
03 - 1/2 cup sour cream
04 - 1/2 cup grated parmesan cheese, divided
05 - 1 cup shredded mozzarella cheese

→ Pasta

06 - 8 oz cooked spaghetti or linguine, drained

→ Vegetables

07 - 1 cup frozen peas, thawed
08 - 1/2 small yellow onion, finely chopped
09 - 2 cloves garlic, minced

→ Sauce & Seasonings

10 - 2 tbsp unsalted butter
11 - 2 tbsp all-purpose flour
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1/4 tsp dried thyme
15 - 1/4 tsp ground nutmeg (optional)

→ Topping

16 - 1/2 cup panko breadcrumbs
17 - 2 tbsp melted butter
18 - 1/4 cup grated parmesan cheese

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, melt 2 tablespoons butter. Add chopped onion and minced garlic, sauté for 2 to 3 minutes until softened.
03 - Stir in 2 tablespoons all-purpose flour and cook for 1 minute. Gradually whisk in 1 cup whole milk, stirring constantly until the sauce thickens, about 2 to 3 minutes.
04 - Remove sauce from heat. Stir in 1/2 cup sour cream, 1/4 cup grated parmesan, shredded mozzarella, salt, black pepper, dried thyme, and optional nutmeg until smooth.
05 - Fold cooked spaghetti, shredded turkey or chicken, and thawed peas into the sauce until evenly coated. Transfer the mixture to the prepared baking dish.
06 - In a small bowl, combine panko breadcrumbs, 2 tablespoons melted butter, and remaining 1/4 cup grated parmesan. Sprinkle mixture evenly over the casserole.
07 - Bake for 15 to 20 minutes until the topping is golden brown and the casserole is bubbling. Let rest for 5 minutes before serving.

# Additional Tips::

01 -
  • It turns leftover poultry into something everyone asks for seconds of, no one will guess it started as scraps.
  • The whole thing comes together in 30 minutes, most of that is just oven time while you clean up or set the table.
  • That buttery panko crust adds a satisfying crunch that makes it feel like comfort food you'd order at a cozy restaurant.
  • You can easily double it and freeze half for those nights when cooking feels impossible.
02 -
  • Don't skip the step of cooking the flour in the butter for a full minute, otherwise your sauce will taste raw and pasty instead of smooth and rich.
  • If your sauce seems too thick, add a splash more milk before folding in the pasta, it's easier to thin it out now than to fix a dry casserole later.
  • Let the dish rest after baking, cutting into it immediately makes the sauce run thin and you lose that beautiful creamy texture.
03 -
  • Toast the panko in a dry skillet for a minute before mixing it with butter and parmesan, it makes the topping even crunchier and adds a deeper flavor.
  • If you're using store bought rotisserie chicken, pull the meat while it's still slightly warm, it shreds more easily and stays tender instead of drying out.
  • Don't overfill your baking dish or the sauce will bubble over in the oven, leave at least half an inch of space at the top.
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