Chicken Pot Pie Casserole

32 ounce bag of hash-brown potatoes

1 cube of butter

¾ tsp salt

¼ tsp pepper

½ cup diced onion

1 tsp Worchestershire Sauce

2 tsp chicken bouillon granules or 2 bouillon cubes

¼ tsp dried basil

½ Cup flour

2 Cups milk

2 Cups cooked, diced chicken

1 Cup peas

 

Directions: Place hash-browns in a greased 9x13 casserole dish.  Place butter slices (1/2 cube) over the hash-browns. In a separate frying pan, saute together (1/2 cube) butter, diced onions and Worchestershire Sauce.  When the onions are transparent, slowly stir in the spices.  Add two cups of milk while stirring and bring to a boil.  Boil for 2 minutes to allow sauce to thicken.  Add in the chicken and peas.  The chicken is already precooked, the peas can just be added in frozen and will cook within the casserole.  Pour sauce over the hash-browns and place in a preheated oven at 375 degrees for 30-35 minutes.