Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, cheesy white sauce gratin with chicken and kabocha. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Cheesy white sauce gratin with chicken and kabocha is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Cheesy white sauce gratin with chicken and kabocha is something which I’ve loved my entire life.
In Japan, we just call it "white sauce" (ホワイトソース). The cheesy creamy sauce is often used to make soups and stews like my Clam Chowder, and Japanese White Stew (ホワイトシチュー) recipes. Patiently cook the roux Cheesy white sauce gratin with chicken and kabocha.
To begin with this recipe, we have to prepare a few components. You can have cheesy white sauce gratin with chicken and kabocha using 16 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Cheesy white sauce gratin with chicken and kabocha:
- Prepare 1 pound (454 g) penne pasta
- Prepare 2 TBSP butter
- Make ready 1/2 onion (thinly sliced)
- Prepare 1/4 (200 g) kabocha squash (bite size cut)
- Take 1 chicken breast
- Prepare 2 TBSP flour
- Get 300 ml milk
- Get 600 ml heavy whipping cream
- Take 1 bay leaf
- Get 1 cube chicken stock
- Make ready 170 g Italian cheese mix(mozzarella, provolone, cheddar)
- Take 2 TBSP parmesan cheese
- Take 2 TBSP bread crumbs
- Take Salt
- Get Pepper
- Prepare Truffle salt (if you prefer)
The top crust of cheese, is the best part of it. See recipes for Cheesy white sauce gratin with chicken and kabocha too. The raisins go really well with the kabocha squash. There are plenty of kabocha bread recipes, but there aren't really any breads with such a nice color.
Steps to make Cheesy white sauce gratin with chicken and kabocha:
- In a microwave safe glass container, pour 1/2 inch of water and place in kabocha. Microwave for 3 minutes.
- In a large pan, medium heat, melt butter and add sliced onion until it gets clear, 3 minutes. Put it aside.
- In the same pan, sauté chicken until it’s golden brown, 5 minutes.
- While chicken is cooking, in a large pot, bring water to a boil and add salt. Cook penne for al dente.
- While pasta is cooking, add back the sautéed onion and cooked kabocha into the pan. Add salt and pepper to adjust the flavor.
- Add flour to the pan and mix very well until you don’t see any flour.
- Add milk and heavy whipping cream 150 ml at a time.
- 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
- 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.
- Bake it for 14 min at 425F until it’s golden brown like this!
- Truffle salt is a great addition to this dish if you are feeling fancy!
Take the white sauce off the heat and add half cup of cheddar cheese and season with salt and pepper to taste. To assemble the Chicken, Mushroom And Broccoli Au Gratin. Once coated in a Ritz cracker and flour mixture with a little Parmesan cheese and paprika, the chicken breasts are cooked in a little butter until browned and then finished in the oven. The cheese sauce is thick and creamy and has plenty of cheese flavor from a cup of shredded sharp cheddar cheese. Mexican spiced chicken topped with a creamy cheese sauce makes this, dinner delicious any night of the week.
So that’s going to wrap this up with this special food cheesy white sauce gratin with chicken and kabocha recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
