Save I threw this together on a rainy Wednesday when the fridge was nearly empty except for leftover rotisserie chicken and half a box of spaghetti. What started as a clean-out-the-pantry experiment turned into something my kids now request by name. The smell of garlic and butter browning in the skillet, the way the cream sauce clings to every strand of pasta, the crackle of that golden panko crust—it all felt like a small win on an otherwise ordinary night. Now it's my go-to whenever I need comfort in under half an hour.
The first time I made this for my neighbor who just had a baby, she texted me asking for the recipe before she even finished her portion. I remember standing at her door with the warm dish wrapped in a towel, steam still rising from the foil. She later told me it was the first real meal she'd eaten all week that didn't come from a delivery app. That's when I realized this wasn't just easy—it was the kind of dish that shows up when people need it most.
Ingredients
- Cooked turkey or chicken: Use whatever you have—rotisserie chicken, Thanksgiving leftovers, or poached breasts all work, just shred it roughly so every bite gets some.
- Whole milk: This creates the creamy base without being too heavy, though half-and-half makes it richer if you're feeling indulgent.
- Sour cream: It adds tang and body to the sauce, balancing the richness of the cheeses.
- Grated parmesan cheese: Split this between the sauce and the topping—the nutty, salty flavor is what makes the whole dish sing.
- Shredded mozzarella cheese: Melts into creamy pockets throughout and gives you those satisfying cheese pulls.
- Spaghetti or linguine: Cook it just until al dente since it'll soften more in the oven.
- Frozen peas: They bring sweetness and a pop of color, plus you don't even need to cook them separately.
- Yellow onion and garlic: These two are the aromatic foundation—don't skip the step of softening them in butter.
- Unsalted butter and all-purpose flour: This creates the roux that thickens the sauce and keeps it silky.
- Salt, black pepper, dried thyme, and nutmeg: The nutmeg is optional but it adds a subtle warmth that makes people ask what the secret is.
- Panko breadcrumbs: They stay crunchier than regular breadcrumbs and give you that golden, crispy top layer.
- Melted butter for topping: Toss it with the panko and parmesan so every crumb gets toasted and delicious.
Instructions
- Get the oven ready:
- Preheat to 400°F and grease a 9x13-inch baking dish lightly with butter or cooking spray. This prevents sticking and makes cleanup easier later.
- Start the sauce base:
- Melt 2 tablespoons of butter in a large skillet over medium heat, then add the chopped onion and minced garlic, stirring until they smell sweet and turn translucent. This takes about two to three minutes and builds the flavor foundation.
- Build the roux:
- Sprinkle in the flour and stir constantly for about a minute until it's golden and smells toasty. Slowly pour in the milk while whisking to avoid lumps, then keep stirring until the sauce thickens and coats the back of a spoon.
- Finish the cream sauce:
- Take the skillet off the heat and stir in the sour cream, a quarter cup of parmesan, all the mozzarella, salt, pepper, thyme, and nutmeg if you're using it. The residual heat will melt everything into a smooth, creamy sauce.
- Combine everything:
- Fold in the cooked spaghetti, shredded poultry, and thawed peas until every strand is coated and the mixture looks cohesive. Transfer it all into your prepared baking dish and spread it out evenly.
- Prepare the topping:
- In a small bowl, toss the panko with melted butter and the remaining quarter cup of parmesan until the crumbs are evenly coated. Sprinkle this mixture over the casserole in an even layer.
- Bake until golden:
- Slide the dish into the oven and bake for fifteen to twenty minutes, watching for bubbling edges and a golden brown crust. Let it rest for five minutes before serving so the sauce can set and you don't burn your mouth.
Save One Sunday evening, I served this to my in-laws who were visiting unexpectedly, and my mother-in-law—who's notoriously hard to impress—asked for seconds. She even admitted it reminded her of something her own mother used to make, which is the highest compliment I've ever gotten from her. That night, this simple casserole became more than dinner—it was a bridge across generations and a reminder that food has a way of saying what words can't.
How to Store and Reheat
Let the casserole cool completely before covering it tightly with foil or transferring portions to airtight containers. It keeps in the fridge for up to four days and reheats beautifully in the oven at 350°F for about fifteen minutes, or in the microwave in one-minute bursts. The topping won't be quite as crispy after reheating, but the flavors deepen overnight and honestly, I think it tastes even better the next day.
Simple Swaps and Add-Ins
If you want to sneak in more vegetables, sautéed mushrooms or chopped spinach fold right into the sauce without changing the texture. Swap the poultry for cooked shrimp or even canned tuna if that's what you have, and use whatever pasta shape is in your pantry—penne and rigatoni work just as well. For a lighter version, use low-fat milk and Greek yogurt instead of sour cream, though you'll lose a bit of that luxurious creaminess.
Serving Suggestions
This is rich enough to stand alone, but a simple green salad with lemon vinaigrette or roasted broccoli on the side balances the creaminess perfectly. I like to serve it with crusty bread for soaking up any extra sauce, and a crisp white wine like Chardonnay or Pinot Grigio cuts through the richness beautifully.
- Add a handful of fresh parsley or basil on top right before serving for a pop of color and freshness.
- Double the recipe and freeze half unbaked for an emergency dinner down the road.
- If you're feeding kids, leave out the nutmeg and thyme and they'll never know it's not just mac and cheese's fancier cousin.
Save This dish has pulled me through busy weeknights, surprise guests, and those evenings when nothing else sounds good. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like a hug in a casserole dish.
Recipe FAQs
- → Can I use leftover poultry for this bake?
Yes, leftover cooked turkey or chicken works perfectly, making this dish great for repurposing cooked meats quickly.
- → What pasta types work best in this dish?
Spaghetti or linguine are ideal as they hold the creamy sauce well, but other long pastas can be used.
- → How do I make the sauce creamy without lumps?
Whisk the flour and melted butter into a roux before slowly adding milk, stirring constantly to ensure a smooth sauce.
- → Can I add vegetables to the bake?
Absolutely! Frozen peas are traditional, but sautéed mushrooms or other veggies can add extra flavor and texture.
- → What is the purpose of the panko topping?
The panko mixed with parmesan and butter forms a golden crispy crust that contrasts the creamy pasta beneath.