Parmesan Chicken and Broccoli
Recipe from
Better Homes and Gardens
Bake this easy casserole recipe the same day. Or make it ahead and freeze it up to one month. To bake the frozen version, thaw it overnight (or 8 hours) in the fridge, then bake it following the Make-Ahead Tip.
Ingredients
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1 cupparboiled (converted) ricesee savings
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1/2 cupsliced green onionsee savings
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6skinless, boneless chicken breast halves (about 1-1/2 pounds)see savings
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1 teaspoondried Italian seasoning, crushedsee savings
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1/2 teaspoonbottled minced garlic or 1 clove garlic, mincedsee savings
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1 tablespooncooking oilsee savings
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1 tablespooncornstarchsee savings
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2-1/4 cupsmilksee savings
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1 3-ounce packagecream cheese, cut upsee savings
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1-1/2 cupsloose-pack frozen cut broccolisee savings
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1/2 cupgrated Parmesan cheesesee savings
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1/3 cupdiced fully cooked hamsee savings
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2 tablespoonstoasted sliced almondssee savings
Directions
1.
Cook rice according to package directions; remove from heat and stir in half the onion.
2.
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.
3.
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.
4.
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.
Make-Ahead Tip
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.
Nutrition information
Per serving: Calories 409, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 81 mg, Sodium 384 mg, Carbohydrate 34 g, Fiber 1 g, Protein 31 g. Daily Values: Vitamin A 25%, Vitamin C 24%, Calcium 36%, Iron 17%.
Percent Daily Values are based on a 2,000 calorie diet
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