Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, cheesy white sauce gratin with chicken and kabocha. It is one of my favorites. This time, I am going to 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 recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Cheesy white sauce gratin with chicken and kabocha is something which I’ve loved my entire life. They’re fine and they look fantastic.
I used a Japanese Kabocha (pumpkin) to make this gratin. Pumpkin texture and flavour differ depending on the variety of pu. Its easier to make the white sauce if you fry the onion and chicken first, then add the flour and milk to make the white sauce.
To get started with this particular recipe, we must 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:
- Get 1 pound (454 g) penne pasta
- Get 1 TBSP butter
- Make ready 1 onion (thinly sliced)
- Make ready 1/4 (200 g) kabocha squash (bite size cut)
- Make ready 1 chicken breast
- Get 3 TBSP flour
- Prepare 300 ml milk
- Take 500 ml heavy whipping cream
- Prepare 1 bay leaf
- Prepare 1 cube chicken stock
- Take 170 g Italian cheese mix(mozzarella, provolone, cheddar)
- Take 2 TBSP parmesan cheese
- Get 2 TBSP bread crumbs
- Take Salt
- Get Pepper
- Prepare Truffle salt (if you prefer)
Kabocha mashed cream cheese and Japanese mayonnaise. Get this sweet, savory, creamy AND healthy recipe for Eggplant and Kabocha Squash Miso Gratin from Pickled Skillet Chicken and Butternut Squash Chelsea's Messy Apron features delicious, easy-to-make. A delicious recipe for Cheesy Root Vegetable Gratin.
Steps to make Cheesy white sauce gratin with chicken and kabocha:
- 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.
- Pre heat oven 425F
- In a microwave safe glass container, pour 1/2 inch of water and place in kabocha. Microwave for 3 minutes.
- In a large pan, medium heat, melt butter and add sliced onion until it gets clear, 5 minutes.
- Add flour to the pan and mix very well until you don’t see any flour.
- 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.
- 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.
- 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.
- Bake it for 15 min at 425F until it’s golden brown like this!
- Truffle salt is a great addition to this dish if you are feeling fancy!
It's the perfect side dish for a thanksgiving, holiday or just cozy night meal. This Cheesy Root Vegetable Gratin recipe might be one of my absolute favorites for fall and winter. It's a great variation from the typical potato gratin. Chicken Spaghetti with Red Sauce and ProsciuttoYummy Addiction. spaghetti, flat leaf parsley, dry white wine, prosciutto, chicken breasts. Gooey, cheesy chicken enchiladas stuffed with grilled zucchini in a delicious, creamy sauce.
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