2 pkg. (10 oz. each) broccoli spears, frozen in butter sauce
1 can (10 3/4 oz.) condensed cream of chicken soup
1/3 c. milk
1 c. shredded Swiss cheese
1 tsp. lemon juice
1 can (15 1/2 oz.) salmon
1 jar (2 1/2 oz.) whole mushrooms, drained

Cook broccoli according to package microwave instructions. Snip pouch and drain butter sauce into 1-quart heat-resistant glass liquid measure. Add soup, milk, cheese and lemon juice. Stir to blend. Microwave on HIGH, uncovered, 3 minutes, stirring once. Drain and flake salmon. Arrange broccoli in 2-quart oblong baking dish. Place salmon over broccoli; arrange mushrooms on salmon; top with sauce. Microwave on HIGH, uncovered, 8 to 10 minutes or until hot. Serves 6.