Cheesy white sauce gratin with chicken and kabocha.
Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, cheesy white sauce gratin with chicken and kabocha. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Cheesy white sauce gratin with chicken and kabocha is one of the most well liked of current trending foods on earth. It's enjoyed by millions daily. It is simple, it's fast, it tastes delicious. Cheesy white sauce gratin with chicken and kabocha is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first 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 cook it.
The ingredients needed to make Cheesy white sauce gratin with chicken and kabocha:
- {Make ready of penne pasta.
- {Take of butter.
- {Make ready of onion (thinly sliced).
- {Prepare of kabocha squash (bite size cut).
- {Take of chicken breast.
- {Prepare of flour.
- {Get of milk.
- {Make ready of heavy whipping cream.
- {Make ready of bay leaf.
- {Prepare of chicken stock.
- {Make ready of Italian cheese mix(mozzarella, provolone, cheddar).
- {Take of parmesan cheese.
- {Make ready of bread crumbs.
- {Take of Salt.
- {Prepare of Pepper.
- {Make ready of Truffle salt (if you prefer).
Instructions to make Cheesy white sauce gratin with chicken and kabocha:
- 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..
- Pre heat oven 425F.
- In a microwave safe glass container, pour 1/2 inch of water and place in kabocha. Microwave for 3 minutes..
- In a large pan, medium heat, melt butter and add sliced onion until it gets clear, 5 minutes..
- Add flour to the pan and mix very well until you don’t see any flour..
- 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..
- 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..
- 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..
- Bake it for 15 min at 425F until it’s golden brown like this!.
- Truffle salt is a great addition to this dish if you are feeling fancy!.
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