Turkey Chicken Tetrazzini Bake (Print-Friendly)

A comforting pasta bake with tender poultry, sweet peas, and a golden breadcrumb crust, done quickly.

# 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 oz 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 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 - Melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing for 2 to 3 minutes until softened.
03 - Sprinkle in 2 tablespoons all-purpose flour and cook for 1 minute, stirring constantly. Gradually whisk in 1 cup whole milk. Continue stirring until the sauce is smooth and thickened, about 2 to 3 minutes.
04 - Remove the skillet from heat. Stir in 1/2 cup sour cream, 1/4 cup grated Parmesan cheese, shredded mozzarella, salt, black pepper, dried thyme, and ground nutmeg if using.
05 - Fold in the cooked spaghetti or linguine, shredded turkey or chicken, and thawed peas until all ingredients are evenly coated with the sauce. Transfer the mixture into the prepared baking dish.
06 - In a small bowl, combine panko breadcrumbs, 2 tablespoons melted butter, and the remaining 1/4 cup grated Parmesan cheese. Sprinkle this mixture evenly over the casserole.
07 - Bake for 15 to 20 minutes until the topping is golden brown and the casserole is bubbling. Let rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It solves the leftover problem in a way that feels luxurious, not like you're just reheating yesterday's dinner.
  • Twenty minutes from start to table means you can feed actual people without the usual fuss.
  • That panko crust gets unbelievably crispy while everything underneath stays silky—pure textural contrast on a plate.
02 -
  • Whisk that flour into the butter for a full minute before adding milk—it prevents raw flour taste and helps everything thicken properly.
  • Add the milk gradually while whisking constantly, never all at once, or you'll end up chasing lumps around the pan.
  • Don't skip the five-minute rest after baking—it lets everything set so you can scoop out neat portions instead of serving creamy puddles.
03 -
  • Cook your pasta one minute under al dente since it'll continue softening in the oven—this prevents mushy noodles at the end.
  • If your sauce seems too thick after adding sour cream, add milk one tablespoon at a time until it flows smoothly without looking like soup.
  • Make this earlier in the day and refrigerate it unbaked, then add ten minutes to your baking time straight from the cold—it's a trick that keeps dinner flexible.
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