Main Courses Chicken In a Potato Basket These petite pies with their hash brown crust are so pretty that I like to serve them for special luncheons. Chock full of meat and vegetables in a creamy sauce, they are a meal in one and a great way to use up leftover chicken or turkey.
1 Tsp. Worcestershire sauce ½ Tsp. Dried basil 2 cups milk 2 cups cubed cooked chicken 1 cup frozen peas, thawed
4 ½ cups frozen hash brown potatoes, thawed 6 Tbsp. butter or margarine, melted ½ Tsp. Salt ¼ Tsp. Pepper
In a bowl, combine the potatoes, butter, salt & pepper. Press into 6 greased 10 oz. Custard cups, set aside. In a saucepan, saute onions in butter. Add the flour, bouillon, worcestershire sauce and basil. Stir in the milk. Bring to a boil, cook & stir for 2 minutes or until thickened. Add chicken and peas. Spoon into prepared crusts. Bake, uncovered at 375 degrees for 30-35 minutes or until crust is golden brown. 6 servings.
Filling: ½ cup chopped onion ¼ cup butter or margarine ¼ cup flour 2 Tsp. Chicken bouillon granules
Sweet and Sour Chicken 6 to 8 boneless, skinless chicken breast halves oil or butter 1 (1oz.) pkg. Dry onion soup mix 1 (6oz.) can frozen orange juice concentrate, thawed 2/3 cup water Brown chicken in a little oil or butter and place chicken in a greased 9x13 baking pan. In a small bowl, combine onion soup mix, orange juice and water. Mix well and pour over chicken. Bake uncovered at 350 degrees for 45- 50 minutes. Georgina Forsythe We look forward to seeing you in the New Year!
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Published on Nov 22, 2013