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 |
SAUCE:
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