Chicken in Potato Baskets

Name: Chicken in Potato Baskets
Cuisine: American
Ingredients: 4½ cups frozen shredded hash brown potatoes, thawed; 6 tablespoons butter or margarine, melted; 1½ teaspoons salt; 1/4 teaspoon pepper; ½ cup chopped onion; 1/4 cup butter or margarine; 1/4 cup all-purpose flour; 2 teaspoons chicken bouillon granules; 1 teaspoon Worcestershire sauce; 1/2 teaspoon dried basil; 2 cups milk; 3 cups cubed cooked chicken; 1 cup frozen peas, thawed

1 step

Updated at: Thu, 17 Aug 2023 00:12:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories471.3 kcal (24%)

Total Fat26 g (37%)

Carbs33 g (13%)

Sugars6 g (7%)

Protein26.1 g (52%)

Sodium1160.4 mg (58%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

4 ½ cupsfrozen shredded hash brown potatoes

thawed

6 tablespoonsbutter

or margarine, melted

1 ½ teaspoonssalt

¼ teaspoonpepper

Filling

½ cuponion

chopped

¼ cupbutter

or margarine

¼ cupall-purpose flour

2 teaspoonschicken bouillon granules

1 teaspoonworcestershire sauce

½ teaspoondried basil

2 cupsmilk

3 cupscooked chicken

cubed

1 cupfrozen peas

thawed

Instructions

Step 1

In a bowl, combine the hash browns, butter, salt and pepper. Press mixture into six 10-oz. custard cups; set aside. In a 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 crusts. Place custard cups on a baking sheet. Bake, uncovered, at 375° for 30-35 minutes or until crusts are golden brown.