2 lb. chicken breast, skinned & boned
1 can (10 3/4 oz.) cream of chicken soup
1 lb. broccoli, cut into spears
1/4 c. mayonnaise
1/2 c. lemon juice
1 c. Cheddar cheese, shredded

Arrange chicken on meat rack or baking dish with thickest portions to outside of dish. Cover with wax paper. Microwave on high for 2 minutes. Turn chicken over and rearrange so less cooked parts are to the outside of dish. Microwave high for 2 more minutes.

Cut broccoli into spears; cook on high for 3 minutes in a 3 quart casserole, covered. Place florets toward the center of the dish; stems toward the edges of the dish. Place the chicken on the broccoli.

Combine soup, mayonnaise and lemon juice. Spread mixture over chicken. Top with cheese. Microwave on medium-high (70%) for 3-5 minutes or until cheese melts. Let stand 3-5 minutes.

Note: If a thinner sauce is desired, add 1/4-1/2 cup water or milk to soup mixture before pouring sauce over chicken and broccoli.