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Chicken in Potato Baskets
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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
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
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Printed from tasteofhome.com Sep 4, 2008Copyright Reiman Media Group, Inc © 2008 |