Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, cheesy white sauce gratin with chicken and kabocha. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Cheesy white sauce gratin with chicken and kabocha is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Cheesy white sauce gratin with chicken and kabocha is something that 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 can achieve it.

The ingredients needed to make Cheesy white sauce gratin with chicken and kabocha:

1. Make ready 1 pound (454 g) penne pasta
2. Take 1 TBSP butter
3. Get 1 onion (thinly sliced)
4. Prepare 1/4 (200 g) kabocha squash (bite size cut)
5. Prepare 1 chicken breast
6. Prepare 3 TBSP flour
7. Prepare 300 ml milk
8. Make ready 500 ml heavy whipping cream
9. Get 1 bay leaf
10. Prepare 1 cube chicken stock
11. Get 170 g Italian cheese mix(mozzarella, provolone, cheddar)
12. Make ready 2 TBSP parmesan cheese
13. Take 2 TBSP bread crumbs
14. Prepare Salt
15. Make ready Pepper
16. Take Truffle salt (if you prefer)

Instructions to make Cheesy white sauce gratin with chicken and kabocha:

1. 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.
2. Pre heat oven 425F
3. In a microwave safe glass container, pour 1/2 inch of water and place in kabocha. Microwave for 3 minutes.
4. In a large pan, medium heat, melt butter and add sliced onion until it gets clear, 5 minutes.
5. Add flour to the pan and mix very well until you don’t see any flour.
6. 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.
7. 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.
8. 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.
9. Bake it for 15 min at 425F until it’s golden brown like this!
10. Truffle salt is a great addition to this dish if you are feeling fancy!

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