Simple Way to Make Any-night-of-the-week Cheesy white sauce gratin with chicken and kabocha

Cheesy white sauce gratin with chicken and kabocha.

Hello everybody, it is John, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, cheesy white sauce gratin with chicken and kabocha. One of my favorites. For mine, I will 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 favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It's enjoyed by millions every day. Cheesy white sauce gratin with chicken and kabocha is something which I've loved my whole life. They are nice and they look fantastic.

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