Save My neighbor knocked on my door one Sunday night holding a foil-wrapped casserole dish, steam curling from the edges. She'd made too much Tetrazzini after Thanksgiving and couldn't bear to let it go to waste. I reheated a square that evening, and the creamy sauce clinging to each strand of pasta, the little pops of sweet peas, the crunchy golden top—it all felt like a hug in a bowl. I asked for the recipe the next morning.
I made this for my sister the week she moved into her first apartment, using a rotisserie chicken I grabbed on the way over. We sat on her living room floor with mismatched forks, the baking dish between us, laughing about how fancy we felt eating straight from the casserole. She still texts me every time she makes it now, usually with a photo of her own golden-topped version.
Ingredients
- Cooked turkey or chicken: Leftover holiday bird or a store-bought rotisserie both work beautifully, just shred it into bite-sized pieces so every forkful gets some.
- Spaghetti or linguine: I like using pasta that's just slightly undercooked since it'll soften more in the oven, and the long strands hold onto that creamy sauce.
- Whole milk: This gives the sauce body without making it too heavy, though half-and-half will make it even richer if you're in the mood.
- Sour cream: It adds a gentle tang that keeps the dish from feeling one-note, and it makes the sauce cling to everything.
- Parmesan cheese: Use the real stuff if you can, it melts smoother and tastes sharper than the pre-grated kind.
- Mozzarella cheese: This is what gives you those melty, stretchy bites that make casseroles irresistible.
- Frozen peas: They add little bursts of sweetness and color, and you don't even need to cook them separately.
- Yellow onion and garlic: Sauteing these in butter builds the flavor foundation, filling your kitchen with that unmistakable savory smell.
- Butter and flour: These create the roux that thickens your sauce, just stir constantly so it doesn't clump.
- Salt, pepper, thyme, and nutmeg: The nutmeg is optional but it adds a whisper of warmth that people notice without knowing why.
- Panko breadcrumbs: They stay crunchier than regular breadcrumbs, especially when you toss them with melted butter and more parmesan.
Instructions
- Prep your oven and dish:
- Set your oven to 400 degrees and grease your baking dish so nothing sticks later. This is also a good time to pull out all your ingredients so you're not scrambling mid-stir.
- Saute the aromatics:
- Melt the butter in a large skillet and add the onion and garlic, letting them soften until your kitchen smells like the beginning of something good. Don't let the garlic brown or it'll turn bitter.
- Build the roux:
- Sprinkle in the flour and stir it around for a full minute, it should smell a little toasty. Then slowly pour in the milk while whisking constantly, watching it thicken into a smooth, creamy base.
- Stir in the dairy and cheese:
- Take the skillet off the heat and fold in the sour cream, parmesan, mozzarella, and all your seasonings. The residual heat will melt everything into a silky sauce without curdling the sour cream.
- Combine with pasta and poultry:
- Add your cooked spaghetti, shredded turkey or chicken, and peas, tossing gently until every strand is coated. Transfer it all to your prepared baking dish and spread it out evenly.
- Make the crunchy topping:
- Mix the panko, melted butter, and remaining parmesan in a small bowl, then scatter it over the casserole. This is what turns golden and crispy in the oven.
- Bake until bubbling:
- Slide the dish into the oven and bake for fifteen to twenty minutes, until the top is bronzed and the edges are bubbling. Let it rest for five minutes so the sauce settles and you don't burn your tongue.
Save The first time I brought this to a potluck, someone asked if I'd been cooking all day. I almost laughed because I'd thrown it together during my lunch break, but I just smiled and said it was a family recipe. It became my go-to whenever I needed to look impressive without actually breaking a sweat.
How to Store and Reheat Leftovers
Let the casserole cool completely before covering it tightly with foil or transferring it to an airtight container. It'll keep in the fridge for up to three days, and you can reheat individual portions in the microwave or warm the whole dish in a 350-degree oven until heated through. If it looks dry, drizzle a little milk over the top before reheating to bring back that creamy texture.
Variations You Might Love
If you want to sneak in more vegetables, sauteed mushrooms or chopped spinach fold right into the sauce without changing the texture. For a richer version, swap the milk for half-and-half or add a splash of white wine to the roux before the dairy goes in. I've also made this with leftover ham instead of poultry, and it tasted like a completely different dish in the best way.
Serving Suggestions and Wine Pairings
I usually serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness, or some garlic bread if I'm not worried about carbs. A crisp Chardonnay or Pinot Grigio pairs beautifully, the acidity balances the creamy sauce without competing with the parmesan.
- Add a side of roasted broccoli or green beans for color and crunch.
- If you're feeding kids, they love dipping breadsticks into the cheesy sauce.
- Leftovers make an excellent lunch the next day, heated up in a skillet with a little butter for extra crispy edges.
Save This is the kind of recipe that feels like a gift every time you make it, whether you're feeding your family on a weeknight or bringing comfort to a friend who needs it. I hope it becomes one of those dishes you turn to again and again, the way I do.
Recipe FAQs
- → Can I use leftover turkey or chicken for this dish?
Yes, leftovers work wonderfully, adding convenience and flavor without extra cooking time.
- → What pasta works best for this bake?
Spaghetti or linguine are ideal as they hold the creamy sauce well and fit evenly in casserole dishes.
- → How can I achieve a crispy topping?
Mix panko breadcrumbs with melted butter and parmesan cheese, then sprinkle over before baking for a golden crust.
- → Is it possible to add extra vegetables?
Absolutely, sautéed mushrooms or additional peas can enhance flavor and texture.
- → What wine pairs well with this dish?
Light white wines like Chardonnay or Pinot Grigio complement the creamy, savory flavors nicely.