Recipe: At Home Cheesy white sauce gratin with chicken and kabocha

Recipe: At Home Cheesy white sauce gratin with chicken and kabocha Delicious, fresh and tasty.
Cheesy white sauce gratin with chicken and kabocha. Cheesy white sauce gratin with chicken and kabocha. While pasta is cooking, add back the sautéed onion and cooked kabocha into the pan. Add salt and pepper to adjust the flavor.
Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months.
The white sauce is pretty mild in taste, so you can season the kabocha and mushroom mixture pretty well, without having to worry it gets Some shredded chicken or leftover turkey would work well in the dish.
Cheesy white sauce gratin with chicken and kabocha Hey everyone, I hope you're having an incredible day today.
You can cook Cheesy white sauce gratin with chicken and kabocha using 16 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Cheesy white sauce gratin with chicken and kabocha
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It’s 1 pound (454 g) of penne pasta.
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You need 1 TBSP of butter.
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It’s 1 of onion (thinly sliced).
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It’s 1/4 (200 g) of kabocha squash (bite size cut).
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Prepare 1 of chicken breast.
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You need 3 TBSP of flour.
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You need 300 ml of milk.
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It’s 500 ml of heavy whipping cream.
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It’s 1 of bay leaf.
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Prepare 1 cube of chicken stock.
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It’s 170 g of Italian cheese mix(mozzarella, provolone, cheddar).
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You need 2 TBSP of parmesan cheese.
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It’s 2 TBSP of bread crumbs.
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You need of Salt.
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You need of Pepper.
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It’s of Truffle salt (if you prefer).
Today, I will show you a way to prepare a special dish, cheesy white sauce gratin with chicken and kabocha.
One of my favorites food recipes.
For mine, I am going to make it a bit tasty.
This is gonna smell and look delicious.
Cheesy white sauce gratin with chicken and kabocha step by step
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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..
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Pre heat oven 425F.
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In a microwave safe glass container, pour 1/2 inch of water and place in kabocha. Microwave for 3 minutes..
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In a large pan, medium heat, melt butter and add sliced onion until it gets clear, 5 minutes..
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Add flour to the pan and mix very well until you don’t see any flour..
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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..
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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..
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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..
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Bake it for 15 min at 425F until it’s golden brown like this!.
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Truffle salt is a great addition to this dish if you are feeling fancy!.
Cheesy white sauce gratin with chicken and kabocha is.
In Japan, we just call it "white sauce" (ホワイトソース).
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.
Take the white sauce off the heat and add half cup of cheddar cheese and season with salt and pepper to taste.
To assemble the Chicken, Mushroom And Broccoli Au Gratin.