Chicken In Potato Baskets - cooking recipe

Ingredients

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
FILLING
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)

Preparation

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.