1 cup butter, softened
2 tablespoons white sugar
1 cup milk
2 tablespoons all-purpose flour
1 teaspoon paprika
1 teaspoon dried tarragon
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried marjoram
2 tablespoons chicken bouillon granules
1/2 cup chopped cooked chicken breast meat
1/2 cup chopped onion
2 tablespoons olive oil
1/2 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 cup cooked rice
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, sugar, milk, flour, paprika, tarragon, sage, thyme, parsley, basil, marjoram, marjoram, chicken bouillon, chicken, onion, olive oil and chicken. Mix well.
Arrange chicken cubes in a single layer on a medium baking sheet. Top with rice and cheese. Bake in preheated oven for about 45 minutes.