Turkey Chicken Tetrazzini Bake (Printable format)

A creamy pasta bake featuring tender poultry, sweet peas, and a crispy parmesan topping.

# List of ingredients:

→ 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 - 1/4 cup grated Parmesan cheese

# How to make it:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Melt butter in a large skillet over medium heat. Add chopped onion and minced garlic; sauté for 2 to 3 minutes until softened.
03 - Stir in flour and cook for 1 minute, whisking constantly.
04 - Gradually whisk in milk, stirring constantly until the mixture thickens, about 2 to 3 minutes. Remove from heat and mix in sour cream, 1/4 cup Parmesan, mozzarella, salt, pepper, thyme, and nutmeg if using.
05 - Fold in cooked pasta, shredded turkey or chicken, and thawed peas until all components are evenly coated with the sauce. 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. Evenly sprinkle over the casserole.
07 - Bake for 15 to 20 minutes until the topping is golden brown and the casserole is bubbling. Allow to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It comes together in half an hour, which means you can go from zero to impressive without stress.
  • Creamy, comforting, and secretly a genius way to make people forget those leftovers ever felt sad.
  • The panko crust gets so golden and crispy it becomes the reason you go back for seconds.
02 -
  • Whisk your milk in gradually or you'll end up with a lumpy sauce that no amount of stirring fixes afterward.
  • Don't cook your pasta until it's totally tender; it keeps cooking in the oven and can turn mushy if you start with mush.
  • That 5-minute rest after baking is non-negotiable—it lets the structure set so you get clean, beautiful portions instead of a creamy puddle.
03 -
  • Make the sauce first and let it cool slightly before mixing in everything else to prevent the pasta from getting mushy during the folding process.
  • If you're prepping this ahead, assemble it fully and refrigerate, then just add 5 extra minutes to the bake time since it'll start cold.
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