Recipe of Super Quick Cheesy white sauce gratin with chicken and kabocha

Hey everyone, it’s Clark, welcome to my recipe site. Today I will show you a way to prepare a special dish, Cheesy white sauce gratin with chicken and kabocha. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Cheesy white sauce gratin with chicken and kabocha Recipe. Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. Every editor who claimed this cheesy gratin would be "too much!" ended up going back for seconds and thirds.

You can cook Cheesy white sauce gratin with chicken and kabocha using 16 ingredients and 11 steps. Here is how you cook that.

Ingredients of Cheesy white sauce gratin with chicken and kabocha

1. Take 1 pound (454 g) of penne pasta.
2. It’s 2 TBSP of butter.
3. Make ready 1/2 of onion (thinly sliced).
4. Take 1/4 (200 g) of kabocha squash (bite size cut).
5. It’s 1 of chicken breast.
6. Make ready 2 TBSP of flour.
7. Take 300 ml of milk.
8. It’s 600 ml of heavy whipping cream.
9. Prepare 1 of bay leaf.
10. It’s 1 cube of chicken stock.
11. It’s 170 g of Italian cheese mix(mozzarella, provolone, cheddar).
12. It’s 2 TBSP of parmesan cheese.
13. It’s 2 TBSP of bread crumbs.
14. You need of Salt.
15. Prepare of Pepper.
16. You need of 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.These White Chicken Enchiladas have the easiest cream sauce you could ever make, super delicious, cheesy, gooey, melt in your mouth enchiladas!

Cheesy white sauce gratin with chicken and kabocha step by step

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!.

If you have the time, I also highly recommend making my homemade red enchilada sauce for this soup.It's also quick and easy to make, and it is packed with my favorite.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).

Perfect for an easy and quick weeknight meal!Stir Potatoes, Sauce Mix, Cheese Sauce, boiling water and margarine in medium bowl.A tossed salad drizzled with vinaigrette dressing nicely accompanies this cheesy chicken dish.Kabocha Squash is a fairly new discovery for me.I'd seen it on the supermarket shelves, looking all squat and wrinkly like a mean-green goblin, and ignored it Sweet Roasted Kabocha Squash Salad - with creamy goat's cheese and a tangy pomegranate dressing.