Chicken In Potato Baskets


Chicken in Potato Baskets

Serves 6, 9 FSP per serving

Potato Baskets

  • 32 oz frozen hash browns, thawed
  • 6 Tbsp light butter, melted
  • 1 1/2 tsp salt
  • 1/4 tsp pepper

Filling

  • 1/4 cup chopped onion
  • 4 Tbsp light butter
  • 1/4 cup flour
  • 2 tsp granulated chicken granules
  • 1 tsp Worcestershire sauce
  • 1/2 tsp dried basil
  • 2 cups 1% milk
  • 3 cups cooked, cubed chicken
  • 10 oz frozen mixed vegetables, thawed

  1. Preheat oven to 375.

  2. In a large bowl, combine the potatoes, butter, salt and pepper. Press into 6 10 oz custard cups sprayed with non stick spray; set aside

  3. 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 mixed veggies. Spoon into prepared crusts.

  4. Bake, uncovered at 375 for 30-35 minutes or until crust is golden brown.