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Chicken In Potato Baskets

Source of Recipe

Taste Of Home


List of Ingredients

4 ½ C. frozen shredded hash brown potatoes, thawed
6 T. butter or marg. Melted
1 ½ tsp. salt
¼ tsp. pepper
Filling:
½ C. chopped onion
¼ C. butter or marg.
¼ c. all purpose flour
2 tsp. chicken bouillon granules
1 tsp. Worcestershire sauce
½ tsp. dried basil
2 C. milk
3 C. cubed cooked chicken
1 C. frozen peas, thawed.



Recipe

Combine potatoes, butter, salt, & pepper. Press into 6 greased 10 oz. custard cups. Set aside.
In saucepan sauté onion in butter. Add flour, bouillon, Worcestershire & basil. Stir in milk. Bring to boil; cook & stir for 2 min. or until thick. Add chicken & pees. Spoon into prepared crusts.
Bake uncovered at 375º 30-35 min or until crust is golden brown. *Instead of frozen peas, I used a can of mixed veggies, & I melted a little cheese over the top.