1 c. regular rice, uncooked
2 chicken bouillon cubes
3 tbsp. butter
1 tbsp. onion, chopped
3 tbsp. flour
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. leaf marjoram
2 c. milk
1 1/2 c. (6 oz.) Cheddar cheese, grated
2 to 4 tbsp. chopped pimento
2 c. cooked chicken, chopped
1/2 c. Cheddar cheese, grated
3 slices white bread, crusts removed and cubed
2 tbsp. butter, melted

Cook rice following package directions, dissolving bouillon cubes in boiling water, before adding rice.

In a 3-quart saucepan, melt butter; saute onion; stir in flour, salt, pepper and marjoram. Remove from heat and gradually stir in milk; return to heat and cook stirring constantly until mixture thickens. Cook 2 additional minutes.

Add grated cheese and pimento; stir until cheese melts. Add chicken and rice; turn into casserole. Sprinkle with remaining cheese. Toss bread cubes in butter; arrange around the edge of the casserole. Bake 20 minutes at 375 degrees.