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Chicken in Potato Nests

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Serves 6 | Prep Time | Cook Time 30-35

Why I Love This Recipe

Petite little cups....Simply delicious!

Ingredients You'll Need

4-1/2 cups frozen shredded hash brown potatoes, thawed
6 tablespoons butter, melted
1-1/2 teaspoons salt
1/4 teaspoon pepper

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.

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