CHICKEN IN POTATO BASKETS

 

  • Cooking Time: 30-35
  • Servings:
  • Preparation Time:

Ingredients

  • 4 1/2 c. frozen shredded hash brown potatoes, thawed
  • 6 T. butter, melted
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
  • Filling
  • 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

Directions

  • 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.

Notes

Categories: Main Dish  Oven  Poultry 

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