CHICKEN IN POTATO BASKETS

This is a recipe I got from a 2021 Taste of Home magazine. I don't eat chicken so I can't comment on the recipe but I do know it is very well liked. Also, it won a blue ribbon in a TOH recipe contest.

4 1/2 cups frozen shredded hash brown potatoes, thawed

6 tbsp butter, melted

1 1/2 tsp salt

1/4 tsp pepper

Filling:

1/2 cup chopped onion

1/4 cup butter

1/4 cup flour (I suggest white whole wheat)

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

In a bowl, combine the potatoes, butter, salt and pepper. Press into six greased 10-oz custard cups; set aside.

In a saucepan, sauté onion in butter. Add the flour, bouillon, Worcestershire sauce and basil. Stir in the milk and bring to a boil. Cook, stirring for 2 minutes or until thickened. Add chicken and peas. Spoon into the prepared crusts.

Bake, uncovered, at 375-degrees for 30-35 minutes or until crust is golden brown.

Yield: 6 servings

TOH photo