Cheesy white sauce gratin with chicken and kabocha

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Cheesy white sauce gratin with chicken and kabocha. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Cheesy white sauce gratin with chicken and kabocha, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cheesy white sauce gratin with chicken and kabocha delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cheesy white sauce gratin with chicken and kabocha is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cheesy white sauce gratin with chicken and kabocha estimated approx 45 minutes.

To get started with this recipe, we must prepare a few ingredients. You can cook Cheesy white sauce gratin with chicken and kabocha using 16 ingredients and 10 steps. Here is how you cook it.

My daughter’s favorite dish ever since she was a little girl💕

Ingredients and spices that need to be Make ready to make Cheesy white sauce gratin with chicken and kabocha:

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

Instructions to make 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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