1 (10 oz.) pkg. frozen broccoli spears
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. dairy sour cream
1 c. finely shredded carrots
1 tbsp. minced onion
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
3/4 c. herb-seasoned stuffing cubes or bread crumbs

Defrost broccoli in package on paper towel at high (maximum power) 2 minutes, or until you can separate spears. Set aside.

In 1 1/2 quart microwave casserole, mix soup, sour cream, carrots, flour, onion, salt and pepper. Cut broccoli in 1-inch pieces and stir into soup mixture. Cook covered, on high for 3 minutes. Stir.

Place butter in 2-cup glass measure and cook on high for 45 seconds, or until melted. Stir in stuffing and spoon over broccoli. Cook uncovered on high 4 to 5 minutes. Serves 5 to 6.