Chicken in Potato Baskets
4 1/2 c. frozen shredded hash brown potatoes, thawed
6 T. butter, melted
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1/4 c. butter
1/4. c flour
2 tsp. chicken bouilon granules
1 tsp. Worcestershire sauce
1/2 tsp. dried basil
2 c. milk
3 c. cubed cooked chicken
1 c. frozen peas, thawed
Tip--I used a 9 x 13 pan and just doubled the crust and filling.
In a bowl, combine the potatoes, butter, salt and pepper.
Press into 6 greased 10 oz. custard cups; set aside.
In a saucepan, saute onion in butter.
Add the flour, bouilon, Worcestershire sauce 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 375 for 30-35 minutes or until crust is golden brown.