Chicken In Potato Baskets Recipe

Ingredients

4.5 cups frozen shredded hash brown potatoes, thawed

6 tbsp butter or margarine, melted

1/5 tsp salt

1/4 tsp pepper

FILLING

1/2 cup chopped onion

1/4 cup butter or margarine

1/4 cup all-purpose flour

2 tsp chicken bouillon granules

1 tsp worcestershire sauce

1/2 tsp dried basil

2 cups milk

3 cups cubed cooked chicken

1 cup frozen peas, thawed

Preparation

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.