Chicken in Potato Nests
CATEGORIES
INGREDIENTS
  • Cooking Time: 30-35
  • Servings: 6
  • 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
DIRECTIONS
  1. In a bowl, combine the potatoes, butter, salt and pepper.
  2. Press into six greased 10-oz. custard cups; set aside.
  3. In a saucepan, saute onion in butter.
  4. Add the flour, bouillon, Worcestershire sauce and basil.
  5. Stir in the milk. bring to a boil; cook and stir for 2 minutes or until thickened.
  6. Add chicken and peas.
  7. Spoon into prepared crusts.
  8. Bake, uncovered, at 375° for 30-35 minutes or until crust is golden brown.
RECIPE BACKSTORY
Petite little cups....Simply delicious!