Cheesy white sauce gratin with chicken and kabocha
Cheesy white sauce gratin with chicken and kabocha

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, cheesy white sauce gratin with chicken and kabocha. One of my favorites. This time, 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 well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Cheesy white sauce gratin with chicken and kabocha is something that I’ve loved my whole life. They are nice 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. Gooey, cheesy chicken enchiladas stuffed with grilled zucchini in a delicious, creamy sauce.

To get started 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 11 steps. Here is how you cook it.

The ingredients needed to make Cheesy white sauce gratin with chicken and kabocha:
  1. Make ready 1 pound (454 g) penne pasta
  2. Get 2 TBSP butter
  3. Make ready 1/2 onion (thinly sliced)
  4. Make ready 1/4 (200 g) kabocha squash (bite size cut)
  5. Get 1 chicken breast
  6. Make ready 2 TBSP flour
  7. Get 300 ml milk
  8. Prepare 600 ml heavy whipping cream
  9. Prepare 1 bay leaf
  10. Prepare 1 cube chicken stock
  11. Make ready 170 g Italian cheese mix(mozzarella, provolone, cheddar)
  12. Prepare 2 TBSP parmesan cheese
  13. Get 2 TBSP bread crumbs
  14. Get Salt
  15. Get Pepper
  16. Take Truffle salt (if you prefer)

When I serve it, in no time, plates. 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). Dijon mustard and maple syrup combine in a sweet-savory pan sauce that adds a velvety richness to chicken, and would also taste fantastic on a pork tenderloin. 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:
  1. In a microwave safe glass container, pour 1/2 inch of water and place in kabocha. Microwave for 3 minutes.
  2. In a large pan, medium heat, melt butter and add sliced onion until it gets clear, 3 minutes. Put it aside.
  3. In the same pan, sauté chicken until it’s golden brown, 5 minutes.
  4. While chicken is cooking, in a large pot, bring water to a boil and add salt. Cook penne for al dente.
  5. While pasta is cooking, add back the sautéed onion and cooked kabocha into the pan. Add salt and pepper to adjust the flavor.
  6. Add flour to the pan and mix very well until you don’t see any flour.
  7. Add milk and heavy whipping cream 150 ml at a time.
  8. 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
  9. 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.
  10. Bake it for 14 min at 425F until it’s golden brown like this!
  11. Truffle salt is a great addition to this dish if you are feeling fancy!

Sprinkle Gruyère and Parmesan evenly over cabbage. Stir until cheese has melted, then season with salt, pepper and nutmeg. Add a layer of zucchini to the baking dish, overlapping the zucchini slices. Sprinkle some of the remaining Gruyère on top, then sprinkle thyme on top of cheese. Make two more layers with remaining zucchini slices, cream mixture.

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