Cook rice according to package directions; remove from heat and stir in 1/4 cup of the green onions. Spread evenly in a greased 2-quart rectangular baking dish. Set aside.

Preheat oven to 350 degrees F. In a large skillet cook and stir the remaining 1/4 cup green onions and the garlic in oil over medium heat until tender. Stir in cornstarch and Italian seasoning. Add milk all at once. Cook and stir until slightly thickened and bubbly. Reduce heat; stir in cream cheese until nearly smooth. Remove sauce from heat; stir in Grilled & Ready® Chicken Breast Strips, broccoli, Parmesan cheese, and ham. Spoon over rice in baking dish; season to taste with salt and pepper.

Bake, covered, 25-30 minutes or until heated through. Sprinkle with almonds.

Serve with warm biscuits and a fresh fruit salad.

To freeze, prepare as directed through Step 4. Cover with heavy foil; seal, label, and freeze up to 3 months. Place covered frozen casserole in the refrigerator overnight (casserole may still be icy). Bake casserole, covered, in a 350 degrees F oven 1 hour. Uncover. Bake 20-25 minutes more or until heated through. Sprinkle with almonds.

To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan. Bake 5-10 minutes or until nuts are light brown, shaking pan once or twice.