Chicken In Potato Baskets

• 4.5 cups frozen shredded hash brown potatoes, thawed
• 6 tbsp butter or margarine, melted
• 1/5 tsp salt
• 1/4 tsp pepper
• FILLING
• 1/2 cup chopped onion
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 2 tsp chicken bouillon granules
• 1 tsp worcestershire sauce
• 1/2 tsp 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.
3. In a saucepan, saute onion in butter.
4. Add the flour, bouillon, worcestershire sauce,and basil.
5. Stir in the milk.
6. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Add chicken and peas.
8. Spoon into prepared crusts.
9. Bake, uncovered, at 375 for 30-35 minutes or until crust is golden brown.

potatoes, butter, salt, pepper, filling, onion, butter, allpurpose, chicken bouillon granules, worcestershire sauce, basil, milk, chicken, frozen peas

Taken from www.epicurious.com/recipes/member/views/chicken-in-potato-baskets-50020512 (may not work)