Chicken In Potato Baskets

• 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
• FILLING
• 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)

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.

frozen hash brown potatoes, butter, salt, pepper, filling, onion, butter, flour, chicken bouillon granules, worcestershire sauce, dried basil, milk, chicken, frozen peas

Taken from www.food.com/recipe/chicken-in-potato-baskets-19708 (may not work)