Creamy turkey chicken bake (Printable)

Tender poultry with peas and a golden panko-parmesan crust baked to creamy perfection.

# 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 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

# 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 butter. Add chopped onion and minced garlic; sauté for 2 to 3 minutes until softened.
03 - Stir in all-purpose flour and cook for 1 minute. Gradually whisk in whole milk, stirring constantly until the mixture is smooth and thickened, about 2 to 3 minutes.
04 - Remove from heat. Stir in sour cream, 1/4 cup Parmesan cheese, shredded mozzarella, salt, black pepper, dried thyme, and optional nutmeg until fully combined.
05 - Fold in cooked spaghetti or linguine, shredded turkey or chicken, and thawed peas until evenly coated with the sauce. Transfer this mixture to the prepared baking dish.
06 - In a small bowl, combine panko breadcrumbs, melted butter, and the remaining 1/4 cup Parmesan cheese. Sprinkle this evenly over the pasta mixture.
07 - Bake for 15 to 20 minutes until the topping is golden brown and bubbling. Remove from oven and let rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It transforms boring leftovers into something that feels like comfort in a dish, not recycled dinner.
  • The crispy panko-parmesan topping adds texture that makes every bite feel intentional and satisfying.
  • You can have it ready in half an hour without feeling rushed or compromising on flavor.
02 -
  • Don't skip the resting time after baking, it lets the sauce settle and makes serving so much cleaner.
  • If your sauce feels too thick before baking, add a splash more milk, it will firm up slightly in the oven.
  • Use a whisk when adding the milk to the roux to prevent lumps, a wooden spoon won't catch them in time.
03 -
  • Always taste your sauce before folding in the pasta, it's much easier to adjust seasoning at that stage.
  • If the panko topping isn't browning evenly, finish the dish under the broiler for a minute or two, watching closely so it doesn't burn.
  • Use leftover rotisserie chicken for the deepest flavor with the least effort, the seasoned skin adds a subtle richness to the dish.
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