Turkey Chicken Tetrazzini Bake (Print Version)

Comforting pasta bake with turkey or chicken, sweet peas, and a golden panko-parmesan crust.

# What You'll Need:

→ 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 spaghetti or linguine, cooked and 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 ground 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 2 tablespoons unsalted butter. Add the finely chopped onion and minced garlic, sautéing for 2 to 3 minutes until softened.
03 - Whisk in the all-purpose flour and cook for 1 minute. Gradually pour in whole milk while stirring constantly, cooking until the sauce thickens, approximately 2 to 3 minutes.
04 - Remove the skillet from heat. Stir in the sour cream, 1/4 cup grated Parmesan, shredded mozzarella, salt, black pepper, dried thyme, and optional nutmeg.
05 - Fold the cooked pasta, shredded turkey or chicken, and thawed peas into the sauce until thoroughly combined. Transfer this mixture evenly into the prepared baking dish.
06 - In a small bowl, combine panko breadcrumbs, melted butter, and the remaining 1/4 cup grated Parmesan cheese. Evenly sprinkle this mixture over the casserole.
07 - Bake uncovered for 15 to 20 minutes until the topping is golden brown and the casserole is bubbling. Allow to rest for 5 minutes before serving.

# Additional Tips::

01 -
  • It transforms boring leftovers into something your family will actually request by name.
  • The entire dish comes together faster than delivery, with minimal cleanup.
  • That golden, buttery panko crust is genuinely addictive and foolproof every single time.
02 -
  • The milk must go in gradually while whisking, or you'll end up with a lumpy sauce that even blending won't fully fix.
  • Don't skip the five-minute rest after baking—it's the difference between a sliding mess and a perfect slice.
03 -
  • Pre-grate your own parmesan if you have a box grater—it melts into the sauce more smoothly than pre-shredded versions.
  • Toast your panko topping in a dry skillet for two minutes before mixing with butter; it adds crunch and prevents sogginess.
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