Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, cheesy white sauce gratin with chicken and kabocha. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. 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. Cover pan with tight fitting lid to prevent film formation until sauce is to be used.
Cheesy white sauce gratin with chicken and kabocha is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Cheesy white sauce gratin with chicken and kabocha is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. 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:
- Get 1 pound (454 g) penne pasta
- Take 2 TBSP butter
- Prepare 1/2 onion (thinly sliced)
- Get 1/4 (200 g) kabocha squash (bite size cut)
- Prepare 1 chicken breast
- Take 2 TBSP flour
- Prepare 300 ml milk
- Make ready 600 ml heavy whipping cream
- Make ready 1 bay leaf
- Make ready 1 cube chicken stock
- Make ready 170 g Italian cheese mix(mozzarella, provolone, cheddar)
- Take 2 TBSP parmesan cheese
- Make ready 2 TBSP bread crumbs
- Prepare Salt
- Prepare Pepper
- Take Truffle salt (if you prefer)
Gooey, cheesy chicken enchiladas stuffed with grilled zucchini in a delicious, creamy sauce. 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. Toss together chicken, Jack cheese, and chilies.
Instructions 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!
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. I add spanish rice and black beans inside and then the mixture inside plus on top. Every editor who claimed this cheesy gratin would be "too much!" ended up going back for seconds and thirds.
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