2 (10 oz.) pkgs. frozen broccoli spears
1/2 c. grated Parmesan cheese
2 c. cubed cooked chicken
1 c. cooked rice
2 tbsp. butter
2 tbsp. flour
1 c. milk
1 tbsp. lemon juice
1 oz. carton sour cream

Cook broccoli according to directions; drain. Arrange broccoli in 12 x 7 x 2 inch baking dish. Sprinkle with 1/2 the Parmesan cheese. Top with chicken. Season meat with salt and pepper; spoon rice over. Melt butter, blend in flour, add milk all at once; cook and stir until bubbly. Cook 2 minutes more. Remove from heat, stir in lemon juice. Fold in sour cream, pour sauce over chicken. Top with remaining cheese. Bake at 400 degrees, 15 to 18 minutes.