Prepare 2 C shredded, cooked chicken. Mix with 1 C. frozen peas..or frozen peas and carrots. Thaw, squeeze out excess water. Mix and Set aside. Place in a large mixing bowel 5 heaping cups of country style frozen (thawed) hash browns and 7 Tblspoons melted butter. Mix it up well till it is sticky and press this mixture into 6 ceramic mini loaf pans..pushing the mixture up the sides to create a "bed". Sprinkle the beds with salt and pepper to taste. Filling In a large deep frying pan melt 1/4 c butter, add 1 tblsp. onion powder, 1/2 tsp. basil, 1/4 tsp. dill, 1/8 tsp. celery seed and 1 healthy tsp. Worcestershire sauce. Mash this all up and heat on medium. Add 1 tblspoon chicken base or 2 tsp. chicken granules. Mash and heat. ADD: 1/4 C or 2 heaping Tblspoons flour, stir and mash well..remove from heat and cool this down a bit so it is not bubbling.. Add 2 1/2 Cups milk. Put back on a medium high heat and stir with a whisk constantly till it comes to a boil and thickens. Remove from heat and stir in the chicken and peas mixture. Spoon the chicken onto the potato beds, should fill exactly 6 beds evenly. Sprinkle VERY lightly with cheese..IF DESIRED, but this is optional and will make the dish richer. Bake at 375* for 30-35 mins or until the beds are bubbly and the potatos crispy around the edges.
This is a YUMMY total meal and can be doubled for a large group or you can cover part with foil and freeze, taking them out as needed.
Double it and freeze some.
You will need to purchase the mini CERAMIC loaf pans, like the ones you bake banana bread in and give away at Christmas. Get about 12 of them. They keep for long time, don't worry. You can use metal mini loaf tins too, but they will not freeze as long if you are going to freeze some.
(Recipe brought to us by Carolyn)
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