More Great Recipes: Main Dish | Oven | Poultry

Chicken in Potato Nests


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Member since 2006

Serves 6 | Prep Time | Cook Time 30-35

Ingredients

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 crust is golden brown.


Pairs Well With


Notes

Petite little cups....Simply delicious!

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