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Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, cheesy white sauce gratin with chicken and kabocha. One of my favorites food recipes. For mine, I’m gonna 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. Gooey, cheesy chicken enchiladas stuffed with grilled zucchini in a delicious, creamy sauce.

Cheesy white sauce gratin with chicken and kabocha is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Cheesy white sauce gratin with chicken and kabocha is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook cheesy white sauce gratin with chicken and kabocha using 16 ingredients and 11 steps. Here is how you cook it.

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

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

It is creamy, garlicky, buttery and so good! Here we are with another easy chicken dinner recipe: Chicken in White Sauce! My whole family goes crazy for this meal! When I serve it, in no time, plates.

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!

Stir until cheese has melted, then season with salt, pepper and nutmeg. Add a layer of zucchini to the baking dish, overlapping the zucchini slices. Sprinkle some of the remaining Gruyère on top, then sprinkle thyme on top of cheese. Make two more layers with remaining zucchini slices, cream mixture. Dijon mustard and maple syrup combine in a sweet-savory pan sauce that adds a velvety richness to chicken, and would also taste fantastic on a pork tenderloin.

So that’s going to wrap it up with this exceptional food cheesy white sauce gratin with chicken and kabocha recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!