Cheesy white sauce gratin with chicken and kabocha
Cheesy white sauce gratin with chicken and kabocha

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, cheesy white sauce gratin with chicken and kabocha. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Cheesy white sauce gratin with chicken and kabocha is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Cheesy white sauce gratin with chicken and kabocha is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook cheesy white sauce gratin with chicken and kabocha using 16 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Cheesy white sauce gratin with chicken and kabocha:
  1. Prepare 1 pound (454 g) penne pasta
  2. Prepare 1 TBSP butter
  3. Get 1 onion (thinly sliced)
  4. Take 1/4 (200 g) kabocha squash (bite size cut)
  5. Take 1 chicken breast
  6. Make ready 3 TBSP flour
  7. Prepare 300 ml milk
  8. Get 500 ml heavy whipping cream
  9. Make ready 1 bay leaf
  10. Take 1 cube chicken stock
  11. Get 170 g Italian cheese mix(mozzarella, provolone, cheddar)
  12. Take 2 TBSP parmesan cheese
  13. Make ready 2 TBSP bread crumbs
  14. Take Salt
  15. Prepare Pepper
  16. Make ready Truffle salt (if you prefer)
Instructions to make Cheesy white sauce gratin with chicken and kabocha:
  1. In a large pot, bring water to a boil and add salt. Cook penne for al dente. After cooking, put the pasta into the 9 x 13 inch oven safe container.
  2. Pre heat oven 425F
  3. In a microwave safe glass container, pour 1/2 inch of water and place in kabocha. Microwave for 3 minutes.
  4. In a large pan, medium heat, melt butter and add sliced onion until it gets clear, 5 minutes.
  5. Add flour to the pan and mix very well until you don’t see any flour.
  6. In the same pan, sauté chicken until it’s cooked and become white color, 5 minutes. (Chicken will be cooked more later). Add back the microwaved kabocha into the pan.
  7. Add milk and heavy whipping cream 200 ml at a time. After finishing pouring all the milk, add bay leaf and sliced chicken stock cube into the pan and cook for another 2 minutes. Adjust flavor with salt and pepper.
  8. Pour ❼ into the 9 x 13 inch container (from ➊). Remove bay leaf. Sprinkle over with Italian cheese mix, parmesan cheese and bread crumbs.
  9. Bake it for 15 min at 425F until it’s golden brown like this!
  10. Truffle salt is a great addition to this dish if you are feeling fancy!

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