CHICKEN IN POTATO BASKETS

Steps:

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