Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 441
  • Fat:
  • 27 g
  • Saturated Fat:
  • 15 g
  • Cholesterol:
  • 125 mg
  • Sodium:
  • 1207 mg
  • Carbohydrate:
  • 23 g
  • Fiber:
  • 2 g
  • Protein:
  • 27 g
Contest Winning Recipe

Chicken in Potato Baskets

These petite pies with their hash brown crusts are so pretty that I like to serve them for special luncheons. Chock-full of meat and vegetables in a creamy sauce, they're a meal-in-one...and a great way to use up left-over chicken or turkey. —Helen Lamison Carnegie, Pennsylvania

SERVINGS

6

CATEGORY

Main Dish

METHOD

Baked

PREP

20 min.

COOK

30 min.

TOTAL

50 min.

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
  • 1/4 cup all-purpose flour
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried basil
  • 2 cups milk
  • 3 cups cubed cooked chicken
  • 1 cup frozen peas, thawed

DIRECTIONS

In a bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz. custard cups; set aside.
    In a saucepan, saute onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in the 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 375° for 30-35 minutes or until crust is golden brown. Yield: 6 servings.

Printed from tasteofhome.com Sep 6, 2008

Copyright Reiman Media Group, Inc © 2008