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    Bethany's Chicken in Potato Baskets

    List of Ingredients




    Crust:
    4 1/2 c. frozen shredded hash browns, thawed
    6 T. butter or margarine, melted
    1 1/2 t. salt
    1/4 t. pepper

    Filling:
    1/2 c. chopped onion
    1/4 c. butter or margarine
    1/4 c. flour
    2 t. chicken bouillion granules
    1 t. worcestershire sauce
    1/2 t. dried basil
    2 c. milk
    3 c. cooked cubed chicken
    1 c. frozen peas, thawed

    Recipe



    Combine the filling ingredients. Press into 6 greased 10 oz. custard cups; set aside.
    Saute onion in butter, add flour, bouillion, worcestershire and basil. Stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add chicken and peas. Spoon into prepared crusts. Bake, uncovered, at 375º for 30 to 35 minutes or until crust is golden brown. Serves 6.

 

 

 

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