Cook rice according to package directions; remove from heat and stir in half the onion.

In a large skillet cook chicken, Italian seasoning, and garlic 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 until tender, adding more oil as necessary. Stir in cornstarch; add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat; stir in cream cheese until nearly smooth. Remove from heat; stir in broccoli, Parmesan cheese, and ham. Cool.

Spread rice in a greased 2-quart rectangular baking dish. Arrange chicken atop rice; season with salt and pepper. Spoon sauce over chicken. Bake, covered, in a 350 degree F oven about 10 minutes or until heated through. Sprinkle with almonds. Makes 6 servings.

Assemble casserole as above. Cover with foil; seal, label, and freeze for up to 4 months. The night before serving, place frozen casserole, covered, in the refrigerator to thaw. Bake thawed casserole, covered, in a 350 degree F oven for 30 minutes. Uncover and sprinkle with almonds. Bake for 20 to 25 minutes more or until heated through.