Title: Parmesan chicken 'n' broccoli
 Categories: Main dish -, Menu
      Yield: 6 Servings
 
      1 c  Parboiled rice, long grain
    1/2 c  Green onion with tops -- cut
           In 1/4" slices
     18 oz Skinless boneless chicken
           Breast halves
           (6 at 3 ounces)
      1    Clove minced garlic -- or
           More
      1 ts Dried Italian seasoning --
           Crushed
      1 tb Vegetable oil
           SAUCE:
      1 tb Cornstarch
  2 1/4 c  1% low-fat milk
      3 oz Fat-free cream cheese -- cut
           Up
  1 1/2 c  Loose-pack frozen cut
           Broccoli
      8 tb Grated Parmesan cheese -- or
           Less
    1/3 c  Lean ham -- diced
      2 tb Sliced almonds
     29 oz Peach slices in light syrup
           Cinnamon
           Or fresh nectarine slices
 
  1> Cook rice according to package directions; stir in HALF the onion.
  
  2> In a skillet cook chicken, gralic, and Italian seasoning in hot
  oil over medium heat for 8 minutes or till chicken is no longer pink,
  turning once. Remove from skillet; reserveDrippings.
  
  3> 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.
  
  4> Remove from heat; stir in broccoli, Parmesan, and ham. Spread rice
  mixture in a baking dish. Arrange chicken on top of rice; season with
  salt and pepper. Spoon sauce over chicken; sprinkle with nuts.
  
  BAKE NOW: 350F / 180C, covered,  until hot and bubbly, about 10 to 12
  minutes.
  
  >> FREEZE UP TO 3 MONTHS: Cover pan with foil, label, and freeze. -
  Thaw in refrigerator.  Bake covered about 20 minutes. Uncover and
  bake for about 10 minutes, till bubbling hot. - Bake frozen: covered
  for 30 minutes. Uncover, and bake 20 to 25 minutes, or till bubbling
  hot.
  
  baking dish: 12x7-1/2x2-inch
  
  DESSERT PEACH Idea - Simmer the peaches with 1 tsp butter-flavored
  canola oil and 1/4 teaspoon cinnamon for about 5 minutes. Serve warm,
  topped with sour-cream or yogurt, frozen or chilled.
  
  BHG recommends -- When freezing dishes made with rice, use converted
  or parboiled rice because it maintains a firm texture when frozen and
  re-heated.