Recipe: Tasty Cheesy white sauce gratin with chicken and kabocha

Cheesy white sauce gratin with chicken and kabocha. Add flour to the pan and mix very well until you don't see any flour. Cheesy white sauce gratin with chicken and kabocha. Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months.

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. You can cook Cheesy white sauce gratin with chicken and kabocha using 16 ingredients and 10 steps. Here is how you cook it.

Ingredients of Cheesy white sauce gratin with chicken and kabocha

1. It's 1 pound (454 g) of penne pasta.
2. You need 1 TBSP of butter.
3. Prepare 1 of onion (thinly sliced).
4. You need 1/4 (200 g) of kabocha squash (bite size cut).
5. Prepare 1 of chicken breast.
6. You need 3 TBSP of flour.
7. It's 300 ml of milk.
8. Prepare 500 ml of heavy whipping cream.
9. Prepare 1 of bay leaf.
10. You need 1 cube of chicken stock.
11. You need 170 g of Italian cheese mix(mozzarella, provolone, cheddar).
12. Prepare 2 TBSP of parmesan cheese.
13. It's 2 TBSP of bread crumbs.
14. You need of Salt.
15. It's of Pepper.
16. You need of Truffle salt (if you prefer).

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. Tender chunks of sweet kabocha, umami mushrooms, and macaroni in a creamy béchamel sauce, topped off with panko breadcrumbs and baked until crispy golden. Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months.

Cheesy white sauce gratin with chicken and kabocha step by step

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!.

When there is a chill in the air, it is time to turn to warm casserole dishes. Season with a little mustard or Worcestershire sauce to taste. DIRECTIONS Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine). Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens. Chicken, Mushroom and Broccoli Au Gratin is a twist to the classic Potato Au Gratin which is a French dish.