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

Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Cheesy white sauce gratin with chicken and kabocha. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Cheesy white sauce gratin with chicken and kabocha Recipe. Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. In Japan, we just call it "white sauce" (ホワイトソース).

You can have Cheesy white sauce gratin with chicken and kabocha using 16 ingredients and 11 steps. Here is how you cook that.

Ingredients of Cheesy white sauce gratin with chicken and kabocha

1. It’s 1 pound (454 g) of penne pasta.
2. You need 2 TBSP of butter.
3. Take 1/2 of onion (thinly sliced).
4. It’s 1/4 (200 g) of kabocha squash (bite size cut).
5. It’s 1 of chicken breast.
6. Make ready 2 TBSP of flour.
7. Make ready 300 ml of milk.
8. Prepare 600 ml of heavy whipping cream.
9. Make ready 1 of bay leaf.
10. Prepare 1 cube of chicken stock.
11. Make ready 170 g of Italian cheese mix(mozzarella, provolone, cheddar).
12. Prepare 2 TBSP of parmesan cheese.
13. Make ready 2 TBSP of bread crumbs.
14. It’s of Salt.
15. You need of Pepper.
16. Prepare of Truffle salt (if you prefer).

A classic au gratin made in white sauce, packed with the goodness of veggies like cauliflower and broccoli.The top crust of cheese, is the best part of it.See recipes for Cheesy white sauce gratin with chicken and kabocha too.Take the white sauce off the heat and add half cup of cheddar cheese and season with salt and pepper to taste.

Cheesy white sauce gratin with chicken and kabocha step by step

1. In a microwave safe glass container, pour 1/2 inch of water and place in kabocha. Microwave for 3 minutes..
2. In a large pan, medium heat, melt butter and add sliced onion until it gets clear, 3 minutes. Put it aside..
3. In the same pan, sauté chicken until it’s golden brown, 5 minutes..
4. While chicken is cooking, in a large pot, bring water to a boil and add salt. Cook penne for al dente..
5. While pasta is cooking, add back the sautéed onion and cooked kabocha into the pan. Add salt and pepper to adjust the flavor..
6. Add flour to the pan and mix very well until you don’t see any flour..
7. Add milk and heavy whipping cream 150 ml at a time..
8. After finishing pouring all the milk, add cooked pasta. Add the bay leaf and sliced chicken stock cube into the pan and cook for another 2 minutes.
9. Pour ➑ into the oven safe 9 x 13 inch container. Remove bay leaf. Sprinkle over with Italian cheese mix, parmesan cheese and bread crumbs..
10. Bake it for 14 min at 425F until it’s golden brown like this!.
11. Truffle salt is a great addition to this dish if you are feeling fancy!.

The cheesy creamy sauce is often used to make soups and stews like my Clam Chowder, and Japanese White Stew (ホワイトシチュー) recipes.See recipes for Green Bean Casserole, Sloppy mac casserole too.See recipes for Cheesy white sauce gratin with chicken and kabocha too.

To assemble the Chicken, Mushroom And Broccoli Au Gratin.A classic au gratin made in white sauce, packed with the goodness of veggies like cauliflower and broccoli.The top crust of cheese, is the best part of it.Creamy white sauce, healthy veggies and the cheesy crust, this au gratin is pre cooked and then baked in the oven.Gratins of all kinds are served in Morocco, from very simple and classic gratins flavored with cream, nutmeg and a hint of garlic; to more robust, cheesy concoctions like the vegetable gratin featured here.