|Frozen broccoli spears in butter sauce||20 Ounce (2 10 Ounce Packages)|
|Diced cooked chicken||3 Cup (48 tbs)|
|Condensed cream of chicken soup||1 Can (10 oz)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Garlic powder||1 Teaspoon|
|Soy sauce||1 Teaspoon|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Hot cooked rice||4 Cup (64 tbs)|
Pierce several holes in broccoli cooking pouches.
Cook both broccoli pouches together on high (9) for 3 minutes or until stalks separate.
In large mixing bowl, mix together soup, sour cream, lemon juice, garlic powder and soy sauce.
Evenly arrange broccoli in dish with spears toward center.
Top with half of soup mixture.
Lay chicken pieces on top, and spread on remaining soup mixture.
Sprinkle with Parmesan cheese and bread crumbs.
Cover; cook on reheat (8) for 12 to 14 minutes or until hot, turning once during cooking.