Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, cheesy white sauce gratin with chicken and kabocha. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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. Mix the chicken and white sauce together.

Cheesy white sauce gratin with chicken and kabocha is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Cheesy white sauce gratin with chicken and kabocha is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook cheesy white sauce gratin with chicken and kabocha using 16 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Cheesy white sauce gratin with chicken and kabocha:

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

Cover pan with tight fitting lid to prevent film formation until sauce is to be used. Use on creamed and scalloped foods, sauces, gravies and in vegetable dips. Toss together chicken, Jack cheese, and chilies. Mix together soup and sour cream.

Instructions to make Cheesy white sauce gratin with chicken and kabocha:

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!

Heat salad oil in a fry pan over medium heat. It is much better if you mix the chicken with all the 'soup' ingredients. I add spanish rice and black beans inside and then the mixture inside plus on top. Pieces of sweet kabocha squash and eggplant break down into the coconut-milk-based sauce, thickening it and adding layers of flavor. Then I add a can of coconut milk to the cooker, along with a couple of alternating layers of diced eggplant, kabocha squash, and chicken pieces.

So that is going to wrap it up for this special food cheesy white sauce gratin with chicken and kabocha recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!