Name: Chicken in Potato Baskets
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken in Potato Baskets

1. 4-1/2 cups frozen shredded hash brown potatoes, thawed -

2. 6 tablespoons butter, melted -

3. 1-1/2 teaspoons salt -

4. 1/4 teaspoon pepper -

5. Filling: -

6. 1/2 cup chopped onion -

7. 1/4 cup butter, cubed -

8. 1/4 cup all-purpose flour -

9. 2 teaspoons chicken bouillon granules -

10. 1 teaspoon Worcestershire sauce -

11. 1/2 teaspoon dried basil -

12. 2 cups 2% milk -

13. 3 cups cubed cooked chicken -

14. 1 cup frozen peas, thawed -

How to cook deliciously - Chicken in Potato Baskets

1. Stage

In a large bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz. custard cups; set aside.

2. Stage

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.

3. Stage

Bake, uncovered, at 375° for 30-35 minutes or until crust is golden brown.