Recipe of Ultimate Cheesy white sauce gratin with chicken and kabocha

Hey everyone, welcome to my recipe site. Today I will show you how to make a distinctive dish, Cheesy white sauce gratin with chicken and kabocha. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Cheesy white sauce gratin with chicken and kabocha Recipe. Add flour to the pan and mix very well until you don't see any flour. Cheesy white sauce gratin with chicken and kabocha Hey everyone, it's Brad, welcome to my recipe page.

You can cook Cheesy white sauce gratin with chicken and kabocha using 16 ingredients and 10 steps. Here is how you cook that.

Ingredients of Cheesy white sauce gratin with chicken and kabocha

1. It’s 1 pound (454 g) of penne pasta.
2. You need 1 TBSP of butter.
3. Prepare 1 of onion (thinly sliced).
4. You need 1/4 (200 g) of kabocha squash (bite size cut).
5. Make ready 1 of chicken breast.
6. Take 3 TBSP of flour.
7. Take 300 ml of milk.
8. You need 500 ml of heavy whipping cream.
9. You need 1 of bay leaf.
10. You need 1 cube of chicken stock.
11. It’s 170 g of Italian cheese mix(mozzarella, provolone, cheddar).
12. Prepare 2 TBSP of parmesan cheese.
13. Make ready 2 TBSP of bread crumbs.
14. You need of Salt.
15. Prepare of Pepper.
16. Prepare of Truffle salt (if you prefer).

The white sauce is pretty mild in taste, so you can season the kabocha and mushroom mixture pretty well, without having to worry it gets Some shredded chicken or leftover turkey would work well in the dish.See recipes for Cheesy white sauce gratin with chicken and kabocha too.Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months.Cheesy white sauce gratin with chicken and kabocha is one of the most popular of current trending meals on earth.

Cheesy white sauce gratin with chicken and kabocha instructions

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!.

Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather.Cheesy white sauce gratin with chicken and kabocha.Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months.

It is appreciated by millions every day.It is easy, it is fast, it.Cheesy white sauce gratin with chicken and kabocha.Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months.The white sauce is pretty mild in taste, so you can season the kabocha and mushroom mixture pretty well, without having to worry it gets Some shredded chicken or leftover turkey would work well in the dish.