Parmesan Chicken 'n Broccoli (TNT)

Hi all....
We had this for dinner this week and it was sooooooooooooo good! I only used 2 chicken breast since it was only the two of us, but left the rice part of the recipe the same....more rice than we needed, but it will make a nice side dish for another night.
Enjoy!
hugs,
peg





Parmesan Chicken 'n' Broccoli

1 cup 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 tsp. dried Italian seasoning, crushed
1 Tbs. cooking oil
1 Tbs. cornstarch
2-1/4 cups milk
3 oz. pkg. cream cheese, cut up
1-1/2 cups loose-pack frozen cut broccoli
1/2 cup grated Parmesan cheese
1/2 cup diced fully cooked ham
2 Tbs. sliced almonds

1. 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.
2. For sauce, cook remaining onion in reserved skillet drippings till
tender, adding ore 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" baking dish. Arrange chicken atop rice; season with salt and
pepper. Spoon sauce over chicken; sprinkle with nuts. Bake, covered,
at 350 about 10 minutes or till hot.

-Better Homes and Gardens, February 1992


Recipe source: A_L_I_ACookingCorner yahoo group, submitted by Bernice Ann Carpenter