2 (10 oz.) pkg. frozen broccoli pieces, thawed
3 c. chopped cooked chicken breast
1/2 c. (2 oz.) sharp Cheddar cheese, shredded
1 1/2 c. milk
1 (10 3/4 oz.) can cream of mushroom soup
1 tsp. lemon juice
1/8 tsp. salt
1/8 tsp. pepper
3 tbsp. flour
3 tbsp. water
1/2 c. onion
Floured Melba toast round finely crushed (approx. 19 rounds)
1 tbsp. butter, melted

In a 9 x 13 inch baking dish, place broccoli. Spoon chicken on top of broccoli and top chicken with cheese. Combine milk, soup, lemon juice, salt and pepper in saucepan; stir well. Combine flour and water, add to soup mixture. Bring to a boil, stirring constantly. Cook 8 minutes or until thickened and bubbly. Pour evenly over chicken. Combine Melba crumbs and butter and sprinkle over mixture. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 15 minutes. Let stand 10 minutes before serving.