Simple Way to Make Speedy Cheesy white sauce gratin with chicken and kabocha

Cheesy white sauce gratin with chicken and kabocha.

Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, cheesy white sauce gratin with chicken and kabocha. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Cheesy white sauce gratin with chicken and kabocha is one of the most favored of recent trending meals on earth. It's easy, it's quick, it tastes delicious. It's appreciated by millions daily. Cheesy white sauce gratin with chicken and kabocha is something that I have loved my whole life. They're fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have cheesy white sauce gratin with chicken and kabocha using 16 ingredients and 10 steps. Here is how you cook that.

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

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

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!.

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