1 (24 oz.) pkg. frozen shredded hash brown potatoes
6 tbsp. butter, melted
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 c. chopped onion
1/4 c. butter
1/4 c. flour
2 tsp. instant chicken bouillon granules
1 tsp. Worcestershire sauce
1/2 tsp. dried basil
2 c. milk
3 c. chopped chicken (cooked)
1 c. frozen peas

Combine thawed potatoes with 6 tablespoons melted butter, salt and pepper. Press in bottom and up sides of 9 x 12 baking dish.

In saucepan cook onion in the 1/4 cup of butter until tender. Stir in flour, bouillon, Worcestershire and basil. Add milk, cook until thicken. Stir in chicken and peas. Pour into potato lined pan. Can be refrigerate for several hours if desired. Bake uncovered 375 degrees for 30 to 45 minutes or until potatoes are brown.