2 (10 oz.) pkgs. frozen broccoli spears, thawed
3 c. chopped cooked chicken or turkey breast
1/2 c. (2 oz.) shredded reduced-fat sharp Cheddar cheese
1 1/4 c. skim milk
1 (10 3/4 oz.) can reduced salt cream of mushroom soup, undiluted
1 tsp. lemon juice
1/8 tsp. salt
1/8 tsp. pepper
3 tbsp. all-purpose flour
3 tbsp. water
1/2 c. finely crushed onion flavor melba toast rounds (about 19)
1 tbsp. butter, melted
3 red bell pepper rings (optional)
Fresh parsley (optional)

In a 13x9x2 inch baking dish, arrange broccoli spears horizontally in 2 rows, with stalks facing each other in center of dish. Spoon chicken on top of stalk ends, and top chicken with cheese; set aside.

Combine milk, cream of mushroom soup, lemon juice, salt and pepper in a heavy saucepan; stir well.

Combine flour and water in bowl; stir well. Add to soup mixture; stir well. Bring to a boil over medium heat, stirring constantly with a wire whisk. Cook 8 minutes or until thickened and bubbly; pour evenly over chicken. Combine melba toast crumbs and butter in bowl; sprinkle over soup mixture. Garnish with bell pepper rings, if desired.

Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 15 minutes or until thoroughly heated. Let stand 10 minutes before serving. Garnish with parsley if desired.