Save to Pinterest There's something about a baking dish that transforms leftovers into something that feels intentional, even elegant. Years ago, I had a container of shredded turkey taking up real estate in my fridge, and instead of resigned resignation, I decided to build something golden and bubbly that would make everyone at the table forget it was born from yesterday's roasted bird. That first Tetrazzini taught me that the best comfort food often starts with improvisation.
I made this for my sister on a Tuesday night when she'd had the kind of day that required carbs and cheese and nothing complicated. She took one bite and asked for the recipe before she'd even finished her first forkful. Watching someone's shoulders actually relax around food you've made is a feeling that never gets old.
Ingredients
- Cooked turkey or chicken, shredded: Use rotisserie if you're starting fresh, or whatever bird is already sitting in your fridge—the better the original roast, the deeper the flavor in the sauce.
- Whole milk: This is your sauce base, so don't skip it for water or broth; you need that richness to balance the heat.
- Sour cream: This isn't just sour cream; it's the difference between sauce that coats your tongue and sauce that just coats the pasta—fold it in off heat so it stays creamy, not broken.
- Parmesan cheese, grated: Split it between the sauce and the topping; the stuff you grate yourself melts more evenly than pre-shredded.
- Mozzarella cheese, shredded: This does the heavy lifting for melt and stretch; it's why the whole thing becomes one cohesive, warm embrace on a plate.
- Spaghetti or linguine, cooked and drained: Long thin strands tangle together better than chunky pasta shapes, which is why I've never made this with penne and probably never will.
- Frozen peas, thawed: They stay whole and poppable rather than turning to mush, and they catch the cream sauce like little flavor pockets.
- Yellow onion and garlic, minced: These are your flavor foundation; don't let them brown, just soften them into submission for a few minutes.
- Unsalted butter: Two tablespoons go into the roux, two more melt into the panko—butter is the language this dish speaks.
- All-purpose flour: This thickens your sauce; whisk it in slowly or you'll get lumps that'll make you regret everything.
- Salt, pepper, thyme, and optional nutmeg: The thyme whispers herb, and the nutmeg—if you use it—adds a whisper of warmth that makes people wonder what they're tasting.
- Panko breadcrumbs and melted butter: This topping is what catches the eye and the heat; it turns golden and crisp and gives the whole thing texture.
Instructions
- Heat your oven and ready your dish:
- Set the oven to 400°F and lightly grease your 9x13 baking dish; this temperature bakes the top to golden while keeping the inside from drying out. A greased dish means no stuck edges and easier cleanup.
- Build your flavor base:
- Melt butter in a large skillet over medium heat, then add your chopped onion and garlic; let them soften and turn fragrant, about 2 to 3 minutes, stirring occasionally. This is where patience matters—you're not trying to brown them, just coax out their sweetness.
- Make your roux:
- Sprinkle flour over the softened aromatics and stir constantly for exactly one minute; this cooks out the raw flour taste and starts building your thickening agent. You should see a pale, pasty mixture that smells a bit toasty.
- Create the cream sauce:
- Pour in your milk slowly while whisking constantly to avoid lumps; keep whisking as the mixture heats and thickens into something silky and coat-the-back-of-a-spoon rich, about 2 to 3 minutes. This is the moment the whole dish transforms.
- Fold in richness and seasoning:
- Pull the skillet off heat and stir in sour cream, half the parmesan, all the mozzarella, salt, pepper, thyme, and nutmeg if using; the residual heat will incorporate everything without breaking the sour cream. Taste it; this is your flavor checkpoint.
- Combine everything:
- Add your cooked pasta, shredded bird, and thawed peas to the sauce and fold gently until every strand and piece is coated in creamy grace. Transfer this blessing into your prepared baking dish and spread it level.
- Create the golden crust:
- Mix panko breadcrumbs with melted butter and the remaining parmesan in a small bowl, then sprinkle this mixture evenly over the top of your casserole. This topping is your promise of texture and color.
- Bake until golden:
- Slide the whole thing into the hot oven for 15 to 20 minutes, watching until the top turns golden and you see the sauce bubbling at the edges. Let it rest for 5 minutes after it comes out; this lets everything set just enough to stay together on the plate.
Save to Pinterest One winter I brought this to a potluck in a borrowed dish, and it was gone before I'd even finished setting down the serving spoon. Someone asked if it was restaurant food, which made me laugh—restaurants don't have the luxury of leftover turkey and Tuesday night desperation.
Why This Bake Works as a Leftover Rescue
The magic of this dish is that it doesn't taste like you're stretching scraps—it tastes like you planned it, like you knew exactly what you were doing. Shredded poultry disappears into cream and cheese, the pasta soaks up every drop of sauce, and the whole thing becomes something warm and intentional. It's the kind of recipe that teaches you leftovers aren't a second choice; they're an opportunity waiting for butter and cream to unlock their potential.
Making It Your Own
This is a template that welcomes variations without falling apart. I've added sautéed mushrooms that turned earthy and rich, used half-and-half for a sauce that was almost sinfully creamy, and once swapped half the mozzarella for sharp cheddar because that's what I had. The core stays the same—butter, flour, milk, cheese, pasta—but the details bend to whatever's in your fridge and whatever mood you're in.
Timing and Temperature Wisdom
The 20-minute bake time assumes your casserole is assembled at room temperature; if it's been sitting in the fridge, add 5 minutes and watch for that golden top. The 400°F oven is hot enough to brown the panko topping without turning it bitter, and high enough to keep the inside creamy instead of drying out into something sad and separated.
- Check the top at 15 minutes—some ovens run hot, and you might catch it at that perfect golden moment before it edges toward brown.
- The sauce will bubble at the edges; that's exactly what you want to see before you pull it out.
- If you assemble this ahead and refrigerate it, add 5 to 10 minutes to the baking time and trust the bubbling edges as your signal.
Save to Pinterest This recipe is proof that the best meals often come from working with what you have, not waiting for perfect ingredients. It's comfort in a baking dish, and it's always ready when you need it.
Common Recipe Questions
- → Can I use leftover turkey or chicken for this dish?
Yes, shredded leftover turkey or chicken works perfectly, making it ideal for using up cooked poultry.
- → What type of pasta works best in this bake?
Spaghetti or linguine are recommended, as their shape holds the creamy sauce well.
- → How can I make the sauce creamier?
Replacing some or all of the milk with half-and-half will give you a richer, creamier sauce.
- → Can I add extra vegetables to this dish?
Yes, sautéed mushrooms or other mild vegetables complement the flavors nicely.
- → What is the best way to achieve a golden crust?
Mixing panko breadcrumbs with melted butter and parmesan, then sprinkling on top before baking, creates a crisp golden crust.