Turkey Chicken Tetrazzini Bake (Printable)

Creamy pasta with tender poultry, peas, and a crispy panko-parmesan topping.

# What You 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

# Directions:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Melt 2 tablespoons of butter in a large skillet over medium heat. Add finely chopped onion and minced garlic; cook for 2 to 3 minutes until softened.
03 - Stir in 2 tablespoons of 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 skillet from heat. Stir in 1/2 cup sour cream, 1/4 cup grated parmesan, 1 cup shredded mozzarella, salt, black pepper, dried thyme, and optional nutmeg until well combined.
05 - Fold in cooked spaghetti or linguine, shredded turkey or chicken, and thawed peas until evenly coated with the sauce. Transfer mixture to the prepared baking dish.
06 - In a small bowl, combine 1/2 cup panko breadcrumbs, 2 tablespoons melted butter, and remaining 1/4 cup grated parmesan cheese. Sprinkle evenly over the casserole.
07 - Bake for 15 to 20 minutes until topping is golden brown and casserole is bubbling. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It turns leftovers into something so good nobody realizes it started in a container from three days ago.
  • The whole thing comes together in thirty minutes, making weeknight dinners feel effortless.
  • That golden crust is pure joy, and the creamy sauce underneath stays silky every single time.
02 -
  • Whisk the flour in slowly and keep stirring when you add the milk, or you'll end up with lumps that no amount of straining fixes.
  • Don't skip the five-minute rest at the end, even when you're hungry—it holds together better when you serve it.
  • The panko topping is where the magic happens, so don't skimp on it or rush the browning.
03 -
  • Use freshly grated cheese if you can find the time—it melts smoother and tastes noticeably better than pre-shredded.
  • Taste the sauce before it goes into the baking dish so you can adjust salt and pepper while you still have the chance.
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