Step-by-Step Guide to Prepare Ultimate Cheesy white sauce gratin with chicken and kabocha

Cheesy white sauce gratin with chicken and kabocha.

Hello everybody, it's Jim, welcome to my recipe page. Today, we're going to make 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 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 in the world. It's easy, it is fast, it tastes delicious. It's enjoyed by millions daily. Cheesy white sauce gratin with chicken and kabocha is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we must 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 can achieve it.

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

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