Parmesan chicken 'n' broccoli

Yield: 6 Servings

Measure Ingredient
1 cup Parboiled rice, long grain
½ cup Green onion with tops -- cut
\N \N In 1/4\" slices
18 ounces Skinless boneless chicken
\N \N Breast halves
\N \N (6 at 3 ounces)
1 \N Clove minced garlic -- or
\N \N More
1 teaspoon Dried Italian seasoning --
\N \N Crushed
1 tablespoon Vegetable oil
1 tablespoon Cornstarch
2¼ cup 1% low-fat milk
3 ounces Fat-free cream cheese -- cut
\N \N Up
1½ cup Loose-pack frozen cut
\N \N Broccoli
8 tablespoons Grated Parmesan cheese -- or
\N \N Less
⅓ cup Lean ham -- diced
2 tablespoons Sliced almonds
29 ounces Peach slices in light syrup
\N \N Cinnamon
\N \N 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 ¼ 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.

Recipe By : BHG Feb, 1992, Make-Ahead. (lf adjusted) From: Grumpy49@... On Tue, J

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