Chicken in Potato Baskets Recipe


  • 4-1/2 cups frozen shredded hash brown potatoes, thawed
    6 tablespoons butter, melted
    1-1/2 teaspoons salt
    1/4 teaspoon pepper

  • 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. Yield: 6 servings
        .Nutrition per serving  
        • 1 serving (1 each) equals 441 calories, 27 g fat (15 g saturated fat), 125 mg cholesterol, 1,207 mg sodium, 23 g carbohydrate, 2 g fiber, 27 g protein.

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