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