1 cup rice
1/2 cup sliced green onion
1 1/4 pounds skinless, boneless chicken breasts, cut into strips
1 tablespoon oil
1 teaspoon dried Italian seasoning
2 minced cloves garlic
4 teaspoons cornstarch
2 3/4 cups milk
4 ounces cream cheese, cut into cubes
1 1/2 cups loose pack frozen cut broccoli
1/2 cup grated Parmesan cheese
1/3 cup fully cooked diced ham

Heat oven to 350°F. Cook rice according to package directions. Remove from heat and stir in half the green onions. Divide rice mixture between six 10-12 ounce ramekins. Cook half the chicken strips in hot oil over medium heat till chicken is no longer pink. Remove from pan. Add remaining chicken, seasoning and garlic. Cook till no longer pink. Remove from pan. Cook remaining onion in pan drippings till tender, adding more oil as needed. Stir in cornstarch and 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 chicken, broccoli, cheese and ham. Spoon mixture over rice. Season with salt and pepper. Cover with foil. Bake 20 minutes. Uncover and bake 10 minutes.
Note
These may be frozen before baking for up to 3 months. Place in refrigerator 24 hours before you want to serve them. Casseroles can still be icy when put in oven. To freeze casseroles, Line baking dish with heavy duty foil 3 times as long and wide as the dish. If the casserole has tomatoes in it, line the foil with plastic wrap. Center foil on dish and coat with nonstick cooking spray. Assemble casserole in dish. Bring longer sides of foil together over food. Seal with double fold and freeze. Once frozen solid, lift out food and foil. Wrap tightly in heavy duty foil and return to freezer. When ready to cook, put food back in dish to thaw.