PARMESAN CHICKEN 'N' BROCCOLI

Parmesan Chicken 'n' Broccoli image

Number Of Ingredients 13

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

Steps:

Up to 3 months ahead: Cook rice according to package directions; 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 till chicken is no longer pink, turning once. Remove from skillet; reserve drippings.
For sauce, cook remaining onion in reserved skillet drippings till tender, adding more oil if needed. Stir in cornstarch; add milk all at once. Cook and stir over medium heat till slightly thickened and bubbly. Reduce heat; stir in cream cheese till nearly smooth. Remove from heat; stir in broccoli, Parmesan, and ham.
Spread rice mixture in a 12x7 1/2x2-inch baking dish. Arrange chicken atop rice; season with salt and pepper. Spoon sauce over chicken; sprinkle with nuts.** Cover pan with foil, label and freeze.
To serve: The night before serving, place frozen chicken casserole, covered, in the refrigerator to thaw. Bake, covered, in a 350° oven for 30 minutes. Uncover and bake 20 to 25 minutes more or till hot.
*When freezing dishes made with rice, use parboiled rice because it maintains a firm texture when frozen.
**To serve immediately, without freezing: Bake, covered, in 350° oven about 10 minutes or till hot.
Nutrition information per serving: 409 cal. (36% from fat), 16g fat, 81 mg chol., 31 g pro., 34 g acarbo., 1 g dietary fiber, 384 mg sodium. U.S.RDA: 56% calcium, 17% iron, 25% vit A, 24% vit C, 33% thiamine, 28% riboflavin.