Chicken timbales
1½ cups cooked rice
1½ cups diced cooked chicken
1 tablespoon finely diced onion
2 eggs, beaten
1 cup milk
⅓ cup chicken broth or milk
½ teaspoon salt
Pepper
Mix all ingredients together. Divide mixture among custard cups or individual baking dishes.
Place cups in pan of very hot water and bake at 350° F. (moderate oven) about 30 minutes or until a knife inserted in the center of timbale comes out clean.
Menu Suggestion
Serve with glazed carrots, spinach with lemon, pear salad with cream or cottage cheese and nuts, and gingerbread for dessert.
For Variety
Cooked ham, pork, turkey, fish, or rabbit may be used in place of the chicken.
If you have less than the 1½ cups of chicken (or other meat) the recipe calls for, stretch the meat with sliced hard-cooked eggs and cooked peas. For a company meal, add mushrooms, fresh or canned.
Mushroom sauce may be served on the timbales.
Cooked macaroni, spaghetti, or noodles may be substituted for the cooked rice.