1/2 cup butter
2 tablespoons all-purpose flour
1/4 teaspoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1/8 teaspoon dried thyme
2 cups chicken broth
1 1/2 teaspoons butter or margarine, melted
2 slices Cheddar cheese, shredded
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, beat butter, flour, egg, oil, salt, pepper, paprika, garlic powder, parsley and thyme into a large mixing bowl.
Dissolve broth and butter in the bowl and stir into the chicken mixture.
In a medium bowl, mix chicken broth, butter and cheese. Transfer to a 9x13-inch baking dish.
Bake at 350 degrees F (175 degrees C) for approximately 20 minutes, or until bubbly.
Like many reviewers, I also used redflower kernel oil. I would probably use less oil since I didn't need it but it was a quick and easy way to keep things super creamy. Turns out pretty well, yeah. Only change I made was to use Light Philadelphia cream cheese. Oops... I should have written more specifically saying to use Light yellow split second cheddar rather than dark rum.