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Chicken in Potato Baskets

Source of Recipe

Taste of Home Winning Recipes vol. 2 p. 248


List of Ingredients

4-1/2 cups frozen shredded hash brown potatoes, thawed
6 tablespoons butter, melted
1-1/2 teaspoons salt
1/4 teaspoon pepper

FILLING:
1/2 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
1 teaspoon Worchestershire sauce
1/2 teaspoon dried basil
2 cups milk
3 cups cubed cooked chicken
1 cup frozen peas, thawed




Recipe

In a large bowl, combine the potatoes, butter, salt and pepper. Press into 6 greased 10 oz. custard cups; set aside.

In a large saucepan, saute onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken and peas. Spoon into prepared crusts.

Bake, uncovered, at 375 degrees for 30-35 minutes or until crust is golden brown.

YIELD: 6 servings