Simple Way to Prepare Cheesy white sauce gratin with chicken and kabocha

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, cheesy white sauce gratin with chicken and kabocha. It is 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. Add back the microwaved kabocha into the pan. Adjust flavor with salt and pepper.

Cheesy white sauce gratin with chicken and kabocha is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Cheesy white sauce gratin with chicken and kabocha is something which I’ve loved my entire life.

Recipe of Cheesy white sauce gratin with chicken and kabocha

To get started with this particular recipe, we have to prepare a few ingredients. You can have cheesy white sauce gratin with chicken and kabocha using 16 ingredients and 10 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Cheesy white sauce gratin with chicken and kabocha:

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

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

Instructions

Steps 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!

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. In Japan, we just call it "white sauce" (ホワイトソース). The cheesy creamy sauce is often used to make soups and stews like my Clam Chowder, and Japanese White Stew (ホワイトシチュー) recipes. Patiently cook the roux Cheesy white sauce gratin with chicken and kabocha. Cheesy white sauce gratin with chicken and kabocha.

As simple as that Recipe of Cheesy white sauce gratin with chicken and kabocha

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