Turkey Chicken Tetrazzini Bake (Printable)

Comforting creamy bake with tender poultry, peas, and golden panko-parmesan crust ready in 20 minutes.

# Ingredient list:

→ 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

# How to Make It:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Melt 2 tablespoons butter in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing for 2 to 3 minutes until softened.
03 - Stir in 2 tablespoons flour and cook for 1 minute. Gradually whisk in 1 cup whole milk, stirring constantly until the sauce is smooth and thickened, about 2 to 3 minutes.
04 - Remove skillet from heat. Stir in 1/2 cup sour cream, 1/4 cup grated Parmesan, shredded mozzarella, salt, black pepper, dried thyme, and ground nutmeg if using.
05 - Fold cooked spaghetti, shredded turkey or chicken, and thawed 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 uncovered for 15 to 20 minutes, until the topping is golden brown and the casserole is bubbling. Let stand for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It turns boring leftovers into something that feels like you tried, without actually trying that hard.
  • The crispy panko crust makes every bite feel a little fancy, even on a weeknight.
  • You can have dinner on the table in thirty minutes, and it tastes like it simmered for hours.
02 -
  • Do not skip letting the casserole rest after baking. Those five minutes let the sauce thicken just enough so it does not run all over the plate.
  • If your sauce looks too thick before baking, whisk in a splash more milk. It will tighten up in the oven, so err on the side of slightly loose.
  • Toast the panko in a dry skillet for a minute before mixing it with butter if you want an even crispier crust.
03 -
  • Always taste your sauce before folding in the pasta. It is easier to adjust seasoning at that stage than after everything is mixed.
  • If you are using leftover pasta, rinse it under warm water first to loosen the strands so they mix more evenly into the sauce.
  • For extra richness, stir a tablespoon of cream cheese into the sauce along with the sour cream.
Go Back