Chicken in Potato Baskets

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 This is a recipe I got from Aunt Gwennie.  I do not remember having it but if she felt is worthy to write onto a card, it must be good. 


  • 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
  • In a large bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz. custard cups; set aside.
  • 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.
  • Bake, uncovered, at 375° for 30-35 minutes or until crust is golden brown.

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