Turkey Chicken Tetrazzini Bake (Printable)

Comforting pasta with tender poultry, peas, and a crispy parmesan topping, baked to golden perfection.

# 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 - Remaining 1/4 cup grated Parmesan cheese

# How to Make It:

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

# Expert Tips:

01 -
  • It rescues leftover poultry from the back of the fridge and turns it into something everyone actually wants to eat.
  • The golden panko crust gives you that satisfying crunch without any frying or fuss.
  • You can have this bubbling in the oven in less time than it takes to decide on takeout.
02 -
  • If your sauce looks too thick before baking, splash in a little extra milk and stir, it will loosen up as it heats.
  • Dont skip the resting time after baking, cutting into it too soon means the sauce will run everywhere instead of clinging to the pasta.
  • Fresh pasta cooks faster and soaks up more sauce, so if youre using it, undercook it slightly before mixing.
03 -
  • Toast the panko separately in a dry skillet for a minute before mixing it with butter and parmesan, it adds an extra layer of crunch.
  • If your household is divided on peas, fold them into only half the casserole before topping, that way everyone gets what they want.
  • Use a mix of white and dark meat poultry for more flavor and moisture, the dark meat keeps things from drying out.
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