Chicken in Potato Baskets

My husband really liked the flavor of these little casseroles from “Taste of Home Holiday Recipe Cards 2003".  I didn't have pretty ceramic casseroles like the magazine used, but I used these glass Anchor Hocking bakers, and they were just the right size.  I used O'Brien-style hash browns, as that’s what I had on hand, and I think it added to the flavor.  I used chicken I prepared from a recipe from Cheap, Fast, Easy.  It was perfect.             

Chicken in Potato Baskets

  4 ½   Cups  Shredded Hash Brown Potatoes -- thawed

  6         Tablespoons  Butter -- melted

  1 ½    Teaspoons  Salt

     ¼    Teaspoon  Pepper

                        Filling

     ½     Cup  Onion -- chopped

     ¼     Cup  Butter

     ¼     Cup  Flour

  2          Teaspoons  Chicken Bouillon Granules

  1           Teaspoon  Worcestershire Sauce

     ½     Teaspoon  Dried Basil

  2          Cups  Milk

  3          Cups  Cooked Chicken -- cubed

  1           Cup  Frozen Peas -- thawed

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

In a saucepan, sauté onion in butter.  Add the flour, bouillon, Worcestershire sauce and basil.  Stir in the 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.

6 Servings 

Per Serving: 386 Calories; 25g Fat (59.2% calories from fat); 27g Protein; 13g Carbohydrate; 2g Dietary Fiber; 122mg Cholesterol; 981mg Sodium.  Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.