Turkey Chicken Tetrazzini Bake (Printable)

Comforting pasta bake with turkey or chicken, peas, and a golden parmesan crust, ready in 20 minutes.

# What You'll Need:

→ 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 ounces 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 tablespoons unsalted butter
11 - 2 tablespoons all-purpose flour
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon dried thyme
15 - 1/4 teaspoon ground nutmeg (optional)

→ Topping

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

# Directions:

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; sauté for 2 to 3 minutes until softened.
03 - Stir in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until smooth and thickened, about 2 to 3 minutes.
04 - Remove from heat. Stir in sour cream, 1/4 cup parmesan, mozzarella, salt, pepper, thyme, and nutmeg if using.
05 - Fold in cooked spaghetti, shredded turkey or chicken, and thawed peas until evenly coated. Transfer mixture to the prepared baking dish.
06 - In a small bowl, combine panko breadcrumbs, melted butter, and remaining 1/4 cup parmesan cheese. Sprinkle evenly over the casserole.
07 - Bake for 15 to 20 minutes until golden brown and bubbly. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It turns leftover turkey or rotisserie chicken into something that tastes intentional, not improvised.
  • The panko-parmesan crust gives you that satisfying crunch against all the creamy comfort underneath.
  • You can have dinner on the table in thirty minutes without feeling like you rushed it.
  • It's the kind of dish that makes people ask for seconds before they've finished their firsts.
02 -
  • If you add the milk too fast to the roux, it'll seize up into lumps, so pour slowly and whisk like your life depends on it.
  • Don't skip the resting time after baking or the sauce will run everywhere when you scoop it, and nobody wants a soupy plate.
  • If your pasta seems dry before baking, splash in a few tablespoons of milk or chicken broth to loosen it up.
03 -
  • Toast your panko in a dry skillet for a minute before mixing it with the butter and parmesan, it gives the topping an even deeper crunch.
  • If you're using rotisserie chicken, pull the meat while it's still warm so it shreds easier and stays more tender.
  • Make a double batch and freeze one before baking, then you'll have an emergency dinner ready to pop in the oven on a rough night.
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