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Ingredients
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    1   cup 
    parboiled (converted) rice
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    1/2  cup 
    sliced green onion
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    6   
    skinless, boneless chicken breast halves (about 1-1/2 pounds)
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    1   teaspoon 
    dried Italian seasoning, crushed
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    1/2  teaspoon 
    bottled minced garlic or 1 clove garlic, minced
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    1   tablespoon 
    cooking oil
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    1   tablespoon 
    cornstarch
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    2 1/4  cups 
    milk
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    1  3  ounce package 
    cream cheese, cut up
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    1 1/2  cups 
    loose-pack frozen cut broccoli
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    1/2  cup 
    grated Parmesan cheese
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    1/3  cup 
    diced fully cooked ham
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    2   tablespoons 
    toasted sliced almonds

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: cal. (kcal) 409, Fat, total (g) 16, chol. (mg) 81, sat. fat (g) 7, carb. (g) 34, fiber (g) 1, pro. (g) 31, vit. A (RE) 257.56, vit. C (mg) 14.17, sodium (mg) 384, calcium (mg) 363.48, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet
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