|Chicken||1 1⁄2 Cup (24 tbs), chopped (cooked)|
|Cheddar cheese||3⁄4 Cup (12 tbs), shredded|
|Milk||1 1⁄2 Cup (24 tbs)|
|Eggs||6 , lightly beaten|
|Instant minced onion||2 Tablespoon|
|Parmesan cheese||3 Teaspoon, grated|
Preheat oven to 35°F.
Place 6 custard cups in a baking pan.
Measure 1/4 cup chicken and 2 tablespoons Cheddar cheese into each cup.
Heat milk until just below simmering; set aside.
In a mixing bowl, beat together eggs, onion, salt, and paprika.
Stir milk into egg mixture until well blended.
Pour egg mixture into custard cups.
Sprinkle each cup with 1/2 teaspoon Parmesan cheese.
Place baking pan in oven.
Pour water into pan to within 1/2 inch of the top of custard cups.
Bake until knife inserted near center of the custard comes out clean, about 25 minutes.
Remove custard cups from hot water.
Gently loosen custards with a spatula; invert onto serving plates.