MY TABLESCAPING POST IS RIGHT BELOW THIS FOOD POST; I DID NOT USE A PERMALINK FOR IT...OOPS!!
I am posting this recipe to Foodie Friday. You can link to Foodie Friday here:http://designsbygollum.blogspot.com/
If you came to my home on a weeknight, you might be served potato baskets, or potato pots as my children call them. I found this recipe in a Taste of Home magazine. I would like to give the author credit, but the name was not on my copy of the recipe. This recipe could be easily adapted for vegetarians. You will need six (10 ounce) Pyrex custard cups or some other comparable baking dishes. I LOVE serving individualized portions for dinner!!! It's just so cute!
These are the two main ingredients: one package of hash browns (1 pound, 10 ounce) and two (12.5 ounce) cans of chicken.
1 package (1 pound, 10 ounce) package of frozen hashbrowns, thawed
6 tablespoons butter or olive oil
1-1/2 teaspoons salt
1/4 teaspoon pepper
In a bowl, combine the potatoes, butter or oil, and salt and pepper. Press into six greased (10 ounce) custard cups; set aside.
The "basket" waiting to be filled.
1/2 cup chopped onion
1/4 cup butter or olive oil
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
2 cups milk
2 cans (12.5 ounce) chunk chicken
1/2 cup parmesan cheese (I added this)
In a saucepan, saute onion in butter or oil. Add the flour, bouillon, Worcestershire sauce, and basil. Stir in the milk. Bring to a boil, cook and stir for two minutes or until thickened. Add chicken. Spoon mixture into prepared crusts and put an equal amount of the parmesan cheese on each of the custard cups (1 large tablespoon or so). Bake, uncovered, at 375 degrees for 30-35 minutes or until crust is golden brown. Makes six servings. The recipe also called for 1 cup frozen peas, but I never add these.