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

Cheesy white sauce gratin with chicken and kabocha.

Hello everybody, it's Brad, welcome to our recipe site. Today, we're going to prepare a distinctive dish, cheesy white sauce gratin with chicken and kabocha. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Cheesy white sauce gratin with chicken and kabocha is one of the most favored of recent trending foods on earth. It's enjoyed by millions every day. It's simple, it's quick, it tastes yummy. They're fine and they look fantastic. Cheesy white sauce gratin with chicken and kabocha is something which I have loved my entire life.

To begin with this recipe, we must 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:

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