Turkey Chicken Tetrazzini Bake (Print View)

Comforting pasta bake with turkey or chicken, peas, creamy sauce, and a golden parmesan crust.

# Components:

→ 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 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 - Remaining 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 and sauté for 2 to 3 minutes until softened.
03 - Stir in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until the mixture is smooth and thickened, approximately 2 to 3 minutes.
04 - Remove skillet from heat. Stir in sour cream, 1/4 cup Parmesan, mozzarella, salt, black pepper, thyme, and 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, combine panko breadcrumbs, melted butter, and remaining 1/4 cup Parmesan cheese. Sprinkle evenly over the casserole.
07 - Bake in the preheated oven for 15 to 20 minutes until the topping is golden brown and casserole is bubbling. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It comes together in thirty minutes flat, which means weeknight dinner stress actually disappears.
  • Leftovers transform into something so creamy and satisfying you'll find yourself making extra poultry just to have an excuse to make this again.
  • That panko-parmesan crust hits the table golden and crackling, with enough umami to make everyone forget you started with last night's dinner.
02 -
  • The roux-to-liquid ratio is everything—whisk constantly when you add the milk, or lumps will haunt you. If they do form, push the sauce through a fine sieve and start over; it's faster than complaining about it.
  • Don't overbake this. The casserole carryover-cooks while it rests, so pulling it out when the edges are just bubbling means you'll have a creamy center instead of a dry one.
  • Your topping mixture should feel like wet sand, not a paste. Too much butter and it'll slide off into the sauce; too little and it won't brown properly.
03 -
  • Use freshly grated parmesan if you can—the pre-grated stuff has anti-caking agents that prevent it from melting as smoothly into the sauce.
  • Don't skip sautéing the onion and garlic; raw onion will taste sharp and unfinished no matter what else you do.
  • If your oven runs hot, tent the casserole loosely with foil for the first ten minutes to prevent the top from browning too fast while the inside cooks through.
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