Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, cheesy white sauce gratin with chicken and kabocha. One of my favorites. For mine, I am going to 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 favored of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Cheesy white sauce gratin with chicken and kabocha is something that I’ve loved my entire life. They’re fine and they look fantastic.
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.
To begin with this particular recipe, we must first prepare a few components. You can cook 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:
- Take 1 pound (454 g) penne pasta
- Take 1 TBSP butter
- Take 1 onion (thinly sliced)
- Take 1/4 (200 g) kabocha squash (bite size cut)
- Take 1 chicken breast
- Take 3 TBSP flour
- Prepare 300 ml milk
- Take 500 ml heavy whipping cream
- Prepare 1 bay leaf
- Take 1 cube chicken stock
- Take 170 g Italian cheese mix(mozzarella, provolone, cheddar)
- Prepare 2 TBSP parmesan cheese
- Prepare 2 TBSP bread crumbs
- Prepare Salt
- Get Pepper
- Take 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. Cover pan with tight fitting lid to prevent film formation until sauce is to be used. Use on creamed and scalloped foods, sauces, gravies and in vegetable dips.
Steps 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!
Pieces of sweet kabocha squash and eggplant break down into the coconut-milk-based sauce, thickening it and adding layers of flavor. Then I add a can of coconut milk to the cooker, along with a couple of alternating layers of diced eggplant, kabocha squash, and chicken pieces. Toss together chicken, Jack cheese, and chilies. Mix together soup and sour cream. Heat salad oil in a fry pan over medium heat.
So that’s going to wrap this up with this exceptional food cheesy white sauce gratin with chicken and kabocha recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
