Chicken In Potatoe Baskets—Helen Lamison Carnegie, Pennsylvania

• Prep: 20 min. Bake: 30 min.
• Yield: 6 Servings

20 30 50

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, cubed
• 1/4 cup all-purpose flour
• 2 teaspoons chicken bouillon granules
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried basil
• 2 cups 2% milk
• 3 cups cubed cooked chicken
• 1 cup frozen peas, thawed

Directions

• In a large bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz. custard cups; set aside.
• In a large saucepan, saute onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in 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.

Nutritional Facts 1 serving (1 each) equals 441 calories, 27 g fat (15 g saturated fat), 125 mg cholesterol, 1,207 mg sodium, 23 g carbohydrate, 2 g fiber, 27 g protein. 

Originally published as Chicken in Potato Baskets in Taste of Home October/November 2001, p25