Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, cheesy white sauce gratin with chicken and kabocha. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Cheesy white sauce gratin with chicken and kabocha is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Cheesy white sauce gratin with chicken and kabocha is something which I have loved my whole life.

Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. Cheesy, gooey, melt in your mouth white sauce enchiladas with chicken, corn, and cilantro. Cheesy white sauce gratin with chicken and kabocha. In Japan, we just call it "white sauce" (ホワイトソース).

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

My whole family goes crazy for this meal! When I serve it, in no time, plates. A riff on creamed spinach, this cheesy gratin is studded with buttery toasted gnocchi. Swiss chard adds an earthy bite, while a duo of nutty Gruyère and salty Parmigiano-Reggiano brings richness and depth to the béchamel.

Instructions 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!
11. Ready to serve and ENJOY!

A riff on creamed spinach, this cheesy gratin is studded with buttery toasted gnocchi. Swiss chard adds an earthy bite, while a duo of nutty Gruyère and salty Parmigiano-Reggiano brings richness and depth to the béchamel. Extremely Delicious Things to Make With Kabocha Squash. This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner!

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