Chicken In Potato Baskets Recipes

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CHICKEN IN POTATO BASKETS



Chicken in Potato Baskets image

I got this recipe from A Taste of Home magazine.It is Helen Lamison's from Carnige,Pennsylvania Grand Prize recipe.We love to eat this and maybe you will to!!!!

Provided by crawfish pie

Categories     Poultry

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

4 1/2 cups frozen hash brown potatoes (thawed)
6 tablespoons butter or 6 tablespoons margarine (melted)
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup chopped onion
1/4 cup butter or 1/4 cup 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)

Steps:

  • In a bowl, combine the potatoes,butter,salt and pepper.
  • Press into six greased 10 oz custard cups;set aside (I used a small casserole dish).
  • In a small saucepan,saute onion in butter.
  • Add the flour,bouillion,worcestershire and basil.
  • Stir in the milk.
  • Bring to a boil;cook and stir for 2 minutes or till thickened.
  • Add chicken and peas.
  • Spoon into prepared crusts.
  • Bake,uncovered aat 375 for 30-35 minutes or until crust is golden brown.

CHICKEN IN POTATO BASKETS



CHICKEN IN POTATO BASKETS image

This recipe comes from a 2007 Taste of Home. They are pretty to serve & chock full of meat & vegetables in a creamy sauce.

Provided by Judy W

Categories     Chicken

Time 50m

Number Of Ingredients 14

4-1/2 c frozen shredded hash brown potatoes, thawed
6 Tbsp butter, melted
1-1/2 tsp salt
1/4 tsp pepper
FILLING:
1/2 c chopped onion
1/4 c butter
1/4 c all purpose flour
2 tsp chicken bouillon granules
1 tsp worcestershire sauce
1/2 tsp dried basil
2 c milk
3 c cubed cooked chicken
1 c frozen peas, thawed

Steps:

  • 1. In a bowl, combine the potatoes, butter, salt and pepper. Press into 6 greased 10-oz. custard cups; set aside. In a saucepan, saute onion in butter. Add the flour, bouillon, worcestershire sauce & 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.

CHICKEN IN POTATO BASKETS



Chicken in Potato Baskets image

These petite pies with their hash brown crusts are so pretty that I like to serve them for special luncheons. Chock-full of meat and vegetables in a creamy sauce, they're a meal-in-one...and a great way to use up left-over chicken or turkey. -Helen Lamison Carnegie, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 441 calories, Fat 27g fat (15g saturated fat), Cholesterol 125mg cholesterol, Sodium 1207mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.

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