1 c. parboiled (converted) long grain rice
6 skinless, boneless chicken breast halves (1 1/4 lb. total)
1 tsp. dried Italian seasoning, crushed
1 tbsp. cornstarch
1 (3 oz.) pkg. cream cheese
1/2 c. grated Parmesan cheese
2 tbsp. sliced almonds
1/2 c. sliced green onion
1 clove garlic, minced
1 tbsp. cooking oil
2 1/4 c. milk
1 1/2 c. loose-pack frozen cut broccoli
1/3 c. diced fully cooked ham

Cook rice according to directions on package; stir in half the onion. Rinse chicken, pat dry with paper towels. In a skillet, cook chicken, garlic, and Italian seasoning 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 if needed. 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, 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. Bake, covered, in 350 degree oven about 10 minutes or until hot.

Serves 6.