Stew in a little oil chopped onion, grated carrot and mushrooms. Pour into a bowl. Prepare bechamel sauce by browning flour in the butter and add the milk, stirring until thickened. Add the bechamel bowl with onion mixture, add the grated cheese, processed cheese, chopped chicken, ham and pickle, season with salt and pepper and mix well the mixture. Apply shapes custard (I used aluminum) with butter and sprinkle with breadcrumbs. In each place 2 pieces of bacon crosswise (I used a narrower bacon), fill trays with the mixture and cover with bacon (do not worry, that nice bacon not adhere), sprinkle with breadcrumbs and put the lower BBQ in the oven. Bake 20 minutes at 200C. After poizstinat contact timbalchetata a plate and serve with salad suitable according to season. * If you use the original forms custard increase baking time of 30 moments. That little bacon burns and rises no problem in turning left bottom and everything is fine. * Timbalchetata can be burned in a conventional oven.