2 (10 oz.) pkgs. frozen broccoli spears
1/2 c. shredded cooked chicken or 2 c. cubed chicken
Salt and pepper
1 c. cooked rice
2 tbsp. butter
2 tbsp. all-purpose flour
1 c. milk
1 tbsp. lemon juice
1 c. dairy sour cream

Cook broccoli according to package directions; drain. Arrange in 11 x 7 x 1 1/2 inch baking dish. Sprinkle with half the shredded Parmesan cheese; top with chicken. Season with salt and pepper; spoon on cooked rice.

Prepare a medium white sauce: Melt butter in saucepan over low heat. Blend in flour; add milk all at once. Cook over medium heat, stirring constantly, until mixture thickens and bubbles; remove from heat.

Stir in lemon juice; gently fold in sour cream and pour over chicken in casserole. Sprinkle with remaining Parmesan cheese. Bake in hot oven 400 degrees for 15 to 20 minutes or until lightly browned. Serves 6.