Parmesan Chicken 'n' Broccoli **** Jan/92

Categories:
casserole, dinners, poultry

1 cup rice; parboiled
1/2 cup green onion; sliced
6 each chicken breast, boneless
1 each garlic clove; minced
1 teaspoon italian seasoning
1 tablespoon cooking oil
1 tablespoon cornstarch
2 1/4 cup milk
3 oz cream cheese; cut up
1 1/2 cup broccoli; frozen, cut up
1/2 cup parmesan cheese
1/3 cup ham; diced
2 tablespoon almonds, sliced

If you are going to freeze this, partially cook the rice. Otherwise cook rice according to package instructions; stir in half of the onion. Rinse chicken; pat dry with paper towels. In a skillet cook chicken, garlic, and Italian seasoning in hot oil over medium heat for 8 to 10 minutes or until chicken is no longer pink, turning once. Remove from skillet; reserve drippings. For sauce, cook remaining onion in reserved skillet drippings till tender, adding more oil if needed. Stir in cornstarch; add milk all at once. Cook and stir over medium heat till slightly thickened and bubbly. Reduce heat; stir in cream cheese till nearly smooth. Remove from heat; stir in broccoli, Parmesan and ham. Spread rice mixture in a 12x8x2 inch baking dish. Arrange chicken atop rice; season with salt and pepper. Spoon sauce over chicken; sprinkle with nuts. You can cover with foil at this time and freeze. Otherwise bake in a 350 oven for 20 to 30 minutes or until hot.

Yield: 6 servings