CHICKEN IN POTATO BASKETS

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I got this recipe from A Taste of Home magazine.It is Helen Lamison's from Carnige,Pennsylvania Grand Prize recipe.We love to eat this and maybe you will to!!!!

Provided by crawfish pie

Categories     Poultry

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

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)

Steps:

  • In a bowl, combine the potatoes,butter,salt and pepper.
  • Press into six greased 10 oz custard cups;set aside (I used a small casserole dish).
  • In a small saucepan,saute onion in butter.
  • Add the flour,bouillion,worcestershire and basil.
  • Stir in the milk.
  • Bring to a boil;cook and stir for 2 minutes or till thickened.
  • Add chicken and peas.
  • Spoon into prepared crusts.
  • Bake,uncovered aat 375 for 30-35 minutes or until crust is golden brown.

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