Chicken in Potato Baskets |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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It is Helen Lamison's from Carnige,Pennsylvania Grand Prize recipe. We love to eat this and maybe you will to. Ingredients:
4 1/2 cups frozen hash brown potatoes (thawed) |
6 tablespoons butter or 6 tablespoons margarine (melted) |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
1/2 cup chopped onion |
1/4 cup butter or 1/4 cup margarine |
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) |
Directions:
1. In a bowl, combine the potatoes,butter,salt and pepper.
2. Press into six greased 10 oz custard cups;set aside (I used a small casserole dish).
3. In a small saucepan,saute onion in butter.
4. Add the flour,bouillion,worcestershire and basil.
5. Stir in the milk.
6. Bring to a boil;cook and stir for 2 minutes or till thickened.
7. Add chicken and peas.
8. Spoon into prepared crusts.
9. Bake,uncovered aat 375 for 30-35 minutes or until crust is golden brown.
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