Recipe: Delicious Cheesy white sauce gratin with chicken and kabocha

Cheesy white sauce gratin with chicken and kabocha. 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. Today, we're going to make a special dish, cheesy white sauce gratin with chicken and kabocha.

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

Ingredients of Cheesy white sauce gratin with chicken and kabocha

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

Cheesy white sauce gratin with chicken and kabocha step by step

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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