1. Cook rice according to package directions; stir in half the onion.
Rinse chicken; pat dry with paper towels. In a skillet cook chicken,
garlic, and Italian seasoning in hot oil over medium heat for 8 to 10
minutes or till chicken is no longer pink, turning once. Remove from
skillet; reserve drippings.2. For sauce, cook remaining onion in reserved skillet drippings till
tender, adding ore 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. Remove
from heat; stir in broccoli, Parmesan and ham. Spread rice mixture in
a 12x7" baking dish. Arrange chicken atop rice; season with salt and
pepper. Spoon sauce over chicken; sprinkle with nuts. Bake, covered,
at 350 about 10 minutes or till hot.
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