Turkey Chicken Tetrazzini Bake (Printable version)

Comforting pasta with turkey or chicken, peas, and golden parmesan topping, ready in 30 minutes.

# Ingredient List:

→ Poultry & Dairy

01 - 2 cups cooked shredded turkey or chicken
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 Steps:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and garlic, sautéing until softened, about 2 to 3 minutes.
03 - Stir in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until the sauce is smooth and thickened, approximately 2 to 3 minutes.
04 - Remove skillet from heat. Stir in sour cream, 1/4 cup Parmesan, mozzarella, salt, pepper, thyme, and nutmeg if using.
05 - Fold cooked pasta, shredded turkey or chicken, and peas into the sauce until evenly coated. Transfer the mixture to the prepared baking dish.
06 - In a small bowl, mix panko breadcrumbs, melted butter, and remaining 1/4 cup Parmesan cheese. Evenly sprinkle over the casserole.
07 - Bake for 15 to 20 minutes, or until the topping is golden brown and bubbling. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It transforms boring leftovers into something that feels special enough to serve guests.
  • Twenty minutes of actual work means you're eating sooner than you think, without any shortcuts on flavor.
  • The panko topping gets impossibly crispy while the filling stays silky underneath.
02 -
  • The milk needs to be whisked in gradually, not all at once, or you'll end up with lumps that no amount of stirring can fix.
  • Don't skip the resting time—it's not fussy, it's practical, and it keeps the casserole from sliding all over the plate.
  • If your sauce looks too thick before it goes in the oven, you can thin it slightly with a splash of milk, but remember the pasta will continue to absorb liquid as it bakes.
03 -
  • Shred your poultry by hand instead of using a food processor—it stays tender and doesn't turn to paste.
  • Toast your panko in a dry skillet for a minute before mixing it with butter and cheese to deepen its flavor and guarantee it stays crispy even in a humid kitchen.
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