1 c. converted long grain rice
1/2 c. sliced green onion
6 skinless, boneless chicken breast halves (1 1/4 lb. total)
1 clove garlic, minced
1 tsp. dried Italian seasoning
1 tbsp. olive oil
1 tbsp. cornstarch
2 1/4 c milk
1 (3 oz.) pkg. cream cheese, cut up
1 1/2 c. frozen cut broccoli
1/2 c. grated Parmesan cheese
1/3 c. diced cooked ham
2 tbsp. sliced almonds
Salt and pepper to taste

Cook rice according to package directions; stir in half the onion. Rinse chicken and pat dry with paper towels. In a skillet cook chicken, garlic, and Italian seasoning in hot olive oil over medium heat for 8 to 10 minutes, turning once. Remove from skillet; reserve drippings.

For sauce, cook remaining onion in reserved skillet drippings until tender, adding more oil if needed. Stir in cornstarch after dissolving in a few tablespoons of the milk; add remaining 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 and ham. Spread rice mixture in a 12 x 7 1/2 x 2 inch baking dish. Arrange chicken atop rice; season with salt and pepper. Spoon sauce over chicken; sprinkle with nuts. Freeze up to 3 months in advance or bake immediately 10-20 minutes at 350 degrees. Serves 6.