More Great Recipes: Main Dish | Oven | Poultry

Chicken in Potato Baskets


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Member since 2006

Serves | Prep Time | Cook Time 30-35

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


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.


Pairs Well With


Notes

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