"The belly rules the mind."--Spanish Proverb

Chicken in Potato Baskets Recipe

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This recipe for Chicken in Potato Baskets, by , is from The Schewe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diana Walsh
Added: Sunday, January 1, 2006


4 1/2 cup frozen shredded hash brown potatoes, thawed
6 tbsp butter or oleo, melted
1 1/2 tsp salt
1/4 tsp pepper

1/2 c chopped onion
1/4 c butter or oleo
1/4 c flour
2 tsp chicken bouillion granules
1 tsp Worcestershire sauce
1/2 tsp dried basil
2 c milk
3 c cubed cooked chicken
1 c frozen peas, thawed

In bowl, combine potatoes, butter, salt and pepper. Press into six greased 10oz custard cups and set aside. In a pan, saute onion in butter. Add flour, bouillion, Worcestershire sauce and basil.
Stir in milk. Bring to a boil, cook and stir for 2 minutes or until thick. 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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