Printable | Taste of Home

Chicken in Potato Baskets

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

Printed from tasteofhome.com Sep 4, 2008

-----------------------Fold------------------------

Chicken in Potato Baskets cont.

1 cup frozen peas, thawed

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.