Turkey Chicken Tetrazzini Bake (Print Version)

Comforting creamy pasta with turkey or chicken, peas, and a crispy parmesan crust 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 thawed frozen peas
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

# How to Make It:

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

# Expert Advice:

01 -
  • It transforms yesterday's plain roasted chicken into something you'll crave all week.
  • The panko crust gets shatteringly crisp while the pasta stays silky underneath.
  • Everything comes together in one dish, so cleanup is barely a thought.
  • It tastes like you fussed, but you'll be sitting down in half an hour.
02 -
  • If your pasta is even a little overcooked before baking, it will turn mushy and the whole texture falls apart.
  • Don't skip letting the dish rest after it comes out, the sauce needs a moment to settle or it will run everywhere.
  • Whisk the milk in gradually or you'll end up with lumps no amount of stirring will fix.
03 -
  • Use rotisserie chicken if you don't have leftovers and nobody will know the difference.
  • Toast the panko in a dry skillet for 2 minutes before mixing with butter for even deeper flavor and crunch.
  • A tiny grating of fresh nutmeg makes this taste like you've been cooking for years.
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