Shelly's Recipe

PARMESAN CHICKEN AND BROCCOLI

Category: Casseroles - Chicken and Turkey

1 cup rice
1/2 cup sliced green onion
6 skinless, boneless chicken breast halves
1 tsp dried Italian seasoning, crushed
1/2 tsp bottled minced garlic
1 tbsp cooking oil
1 tbsp cornstarch
2 1/4 cup milk
1 (3 oz) pkg cream cheese, cut up
1 1/2 cup loose-pack frozen cut broccoli
1/2 cup grated Parmesan cheese
1/3 cup diced fully cooked ham

Cook rice according to pkg directions; remove from heat and stir in half the onion.

Rinse chicken and pat dry. Cook chicken, seasoning, and garlic in a skillet in hot oil over medium heat for 8 to 10 minutes or until chicken no longer is pink, turning once. Reserve drippings.

For sauce, cook remaining onion in drippings until tender, adding more oil as necessary. Stir in cornstarch; add milk. Cook and stir over medium heat until slightly thickened. Reduce heat; stir in cream cheese until nearly smooth. Remove from heat; stir in broccoli, Parmesan cheese, and ham. Cool.

Spread rice into a greased 2-quart rectangular baking dish. Arrange chicken on rice; season with salt and pepper. Spoon sauce over chicken; cover with foil. Refrigerate up to 24 hours.

To bake, preheat oven to 350. Bake covered, for 30 minutes. Uncover; bake for 20 minutes more or until heated through. Serves 6.

NOTES: To serve immediately, instead of refrigerating, bake the covered dish at 350 for 10 minutes.