Instructions: 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; reserve Drippings.

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.

ham. Some parmesan is needed to marry the herby oregano with the cream sauce.

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