3 slices of white bread
1/2 cup of milk
1 pound of ground chicken
2 cups of cooked rice
1 teaspoon of salt
1/4 teaspoon of ground thyme
1/4 teaspoon of garlic salt
Corn flake crumbs
Vegetable oil
1 – 10 3/4 ounce can of cream of mushroom soup, undiluted
1 1/4 cups of buttermilk
Soak the bread in 1/2 cup of milk until soft.
Add the ground chicken, rice, and the seasonings and shape into 12–1 1/2” meatballs.
Coat each meatball with the corn flake crumbs and brown well in hot vegetable oil.
Place the browned meatballs in a shallow baking dish and pour the mush-room soup and buttermilk over them.
Bake uncovered for 30 minutes at 350 degrees.
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