Sunday, March 30, 2008

Chicken in Potato Baskets

I love these! I found this recipe in a Taste of Home magazine years ago and have been making them ever since. I usually serve a green salad and fruit with these. My kids will eat them if I leave out the basil and the Worcestershire sauce. The picture is from the Taste of Home website.


* 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. Yield: 6 servings.