Hello everybody, it’s Drew, welcome to my recipe page. 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’m gonna make it a little bit unique. This is gonna smell and look delicious.

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

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 get started with this recipe, we have to 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 that.

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

1. Make ready penne pasta
2. Make ready butter
3. Make ready onion (thinly sliced)
4. Make ready kabocha squash (bite size cut)
5. Prepare chicken breast
6. Take flour
7. Prepare milk
8. Take heavy whipping cream
9. Make ready bay leaf
10. Get chicken stock
11. Get Italian cheese mix(mozzarella, provolone, cheddar)
12. Get parmesan cheese
13. Take bread crumbs
14. Make ready Salt
15. Make ready Pepper
16. Make ready 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.

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!
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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