Turkey Chicken Tetrazzini Bake (Print)

Creamy pasta dish with tender poultry, peas, and a golden crunchy topping, ready in 30 minutes.

# Ingredients:

→ 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 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 tbsp unsalted butter
11 - 2 tbsp all-purpose flour
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1/4 tsp dried thyme
15 - 1/4 tsp ground nutmeg (optional)

→ Topping

16 - 1/2 cup panko breadcrumbs
17 - 2 tbsp melted butter
18 - 1/4 cup grated parmesan cheese

# Directions:

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, sauté for 2 to 3 minutes until softened.
03 - Stir in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until smooth and thickened, about 2 to 3 minutes.
04 - Remove skillet from heat. Stir in sour cream, 1/4 cup parmesan, mozzarella cheese, salt, pepper, thyme, and nutmeg if using.
05 - Fold in cooked pasta, shredded turkey or chicken, and thawed peas, mixing until evenly coated. Transfer mixture to prepared baking dish.
06 - In a small bowl, combine panko breadcrumbs, melted butter, and remaining 1/4 cup parmesan cheese. Sprinkle evenly over casserole.
07 - Bake for 15 to 20 minutes until golden brown and bubbling. Let rest for 5 minutes before serving.

# Expert Tips:

01 -
  • It solves the leftover problem in under thirty minutes with minimal fuss.
  • The contrast between creamy sauce and crunchy golden topping creates the kind of texture that keeps you coming back for more.
  • Somehow it feels like comfort food and a proper meal at the same time.
02 -
  • Whisk constantly when adding milk to the roux; one moment of neglect and you'll have little flour lumps that no amount of stirring can fix.
  • Don't skip thawing the peas—they're tiny heat sinks, and frozen peas will make the whole dish cold and separated.
  • If your sauce looks too thin, you can add a tablespoon more flour mixed with a bit of milk, but usually patience is the answer; it thickens as it cooks.
03 -
  • Toast your panko in a dry skillet for one minute before mixing with butter and cheese—it browns more evenly and tastes deeper.
  • If you're using rotisserie chicken, pull the meat off while it's still warm and it shreds more cleanly than cold chicken.
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