Chicken in Potato Baskets~~~~~~~~~
One of our families favorites, great on a cold, rainy day or just when you one a little comfort food. I like to make it around this time when I think of Easter Baskets too. It's from the 2002 Taste of Home Recipe book.
4 1/2 cups of frozen shredded hash brown potatoes, thawed
6 TBSP of butter or margarine, melted
1 1/2 tsps of salt
1/4 tsp of pepper
1/2 cup chopped onion
1/4 cup butter or margarine
1/4 cup of all purpose flour
2 tsps of chicken bouillon granules
1 tsp Worcestershire sauce
1/2 tsp dried basil
2 cups of milk
3 cups of cooked chicken, cubed
1 cup of frozen peas or peas and carrots.
In a bowl, combine the potatoes, butte, salt and pepper. Press into sic greased 10 oz. custard cups or ramekins. Set aside. In a saucepan, saute onion in butter. Add flour, bouillon, Worcestershire sauce and basil. Stir in the milk. Bring to a bowl; cook and stir for 2 minutes or until thickened. Add chicken and peas/carrots. Spoon in prepared crusts. Bake uncovered at 375 degrees for 30-35 minutes or until crust is golden brown. Makes 6 servings. Serve with one of your favorite dinner rolls. It is a keeper...so now you know what's for dinner.