Recipe of Super Quick Homemade Cheesy white sauce gratin with chicken and kabocha

Cheesy white sauce gratin with chicken and kabocha.

Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a special dish, cheesy white sauce gratin with chicken and kabocha. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Cheesy white sauce gratin with chicken and kabocha is one of the most favored of current trending meals in the world. It's appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Cheesy white sauce gratin with chicken and kabocha is something that I've loved my whole life.

To begin with this 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 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. {Get 1 TBSP of butter.
3. {Take 1 of onion (thinly sliced).
4. {Get 1/4 (200 g) of kabocha squash (bite size cut).
5. {Take 1 of chicken breast.
6. {Prepare 3 TBSP of flour.
7. {Take 300 ml of milk.
8. {Make ready 500 ml of heavy whipping cream.
9. {Get 1 of bay leaf.
10. {Take 1 cube of chicken stock.
11. {Take 170 g of Italian cheese mix(mozzarella, provolone, cheddar).
12. {Take 2 TBSP of parmesan cheese.
13. {Get 2 TBSP of bread crumbs.
14. {Take of Salt.
15. {Take of Pepper.
16. {Take of Truffle salt (if you prefer).

Steps 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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