1 c. converted long-grain rice
1/2 c. sliced green onion
6 skinless, boneless chicken breast halves
1 clove garlic, minced
1 tsp. dried Italian seasoning
1 tbsp. cooking 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. cooked ham
2 tbsp. sliced almonds

Cook rice according to package directions; stir in 1/2 onion. Cook chicken, garlic, Italian seasoning in hot oil over medium heat for 10 minutes or until chicken is no longer pink. Remove from heat and reserve drippings.

SAUCE: Cook remaining onion in reserved drippings until tender. Add cornstarch, stir in. Add milk all at once. Cook and stir over medium heat until bubbly and slightly thickened. Reduce heat; stir in cream cheese until smooth. Remove from heat.

Stir in broccoli, Parmesan and ham. Spread rice mixture in 12 x 7 1/2 x 2 inch pan. Arrange chicken atop rice. Season in salt and pepper; spoon sauce over chicken and sprinkle nuts. Bake at 350 degrees for 10 minutes. If frozen, bake 30 minutes at 350 degrees (covered), uncover and bake 20 minutes more.