Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, cheesy white sauce gratin with chicken and kabocha. One of my favorites food recipes. For mine, I will make it a little bit unique. 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. Mix the chicken and white sauce together.
Cheesy white sauce gratin with chicken and kabocha is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Cheesy white sauce gratin with chicken and kabocha is something which I have loved my entire life.
To begin with this recipe, we have to 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 cook it.
The ingredients needed to make Cheesy white sauce gratin with chicken and kabocha:
- Make ready 1 pound (454 g) penne pasta
- Prepare 1 TBSP butter
- Take 1 onion (thinly sliced)
- Prepare 1/4 (200 g) kabocha squash (bite size cut)
- Make ready 1 chicken breast
- Prepare 3 TBSP flour
- Prepare 300 ml milk
- Take 500 ml heavy whipping cream
- Get 1 bay leaf
- Prepare 1 cube chicken stock
- Make ready 170 g Italian cheese mix(mozzarella, provolone, cheddar)
- Prepare 2 TBSP parmesan cheese
- Make ready 2 TBSP bread crumbs
- Take Salt
- Make ready Pepper
- Get Truffle salt (if you prefer)
Handfuls of sharp Canadian white Cheddar are tucked inside the tortillas and sprinkled on top. The sauce bubbles up seductively in the oven as the cheesy enchiladas turn golden brown with crispy. Get this sweet, savory, creamy AND healthy recipe for Eggplant and Kabocha Squash Miso Gratin from Pickled Plum From the first bite she fell in love with the creamy, sweet and savory sauce of this miso gratin and I served the gratin with a side of Japanese rice (my mother can't live without rice). Every editor who claimed this cheesy gratin would be "too much!" ended up going back for seconds and thirds.
Instructions to make Cheesy white sauce gratin with chicken and kabocha:
- 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.
- Pre heat oven 425F
- 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, 5 minutes.
- Add flour to the pan and mix very well until you don’t see any flour.
- 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.
- 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.
- 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.
- Bake it for 15 min at 425F until it’s golden brown like this!
- Truffle salt is a great addition to this dish if you are feeling fancy!
I was directed to "put this recipe in the family cookbook." The sauce was one of the most delicious I've ever made, and I agree with the person who suggested making a little extra next time. Toss together chicken, Jack cheese, and chilies. Mix together soup and sour cream. Heat salad oil in a fry pan over medium heat. It is much better if you mix the chicken with all the 'soup' ingredients.
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