Rice a Roni Chicken

For those nights when you just don't feel like cooking. Rice a Roni chicken is our version of my Mom's shrimp casserole- cheap, reasonably healthy, goes together quickly, and doesn't require much babysitting. We don't buy a whole lot of processed foods, but I do keep a few boxes of Rice a Roni (the 4 cheese flavor) around solely for "those" nights. I stock up when its on sale, and typically don't pay more than $.50/box, which makes this pretty inexpensive. The rest of the ingredients are all things we usually keep on hand. So here it is:
2 boxes of 4 Cheese Rice a Roni
about 1 lb chicken breast or tenders cut into small pieces (the chicken can be uncooked)
Several tomatoes, chopped
Frozen chopped broccoli
Lemon juice

Heat up a decent sized...um...whatever your word is for something large and flat like a frying pan, but with high sides. Put in a little bit of oil in it, and add in the rice a roni. When it just starts to turn brown, put in the diced chicken, tomatoes, frozen broccoli, however much water the box calls for (ours is 2 1/4 cups/box, so we do 4.5 cups), a healthy dose of lemon juice, and the flavor packets from the boxes of Rice a Roni. Bring it all back to a simmer, then lower the heat and cover. Cook it, stirring occasionally (the rice will want to stick to the pan), making sure that it keeps at least a simmer. When the rice is almost done, take off the lid and let it cook the last few minutes uncovered so the last of the water evaporates. Sprinkle some shredded parmesan on top if you feel the need. It will have more of a casserole-like texture than a rice-as-a-side-dish texture.
This feeds Chris and I with leftovers, so I'm guessing it could feed at least 4. If you're talented and know where to get powdered cheese sauce, I'm sure you could make this using regular rice, but since we aren't quite that talented I just use Rice a Roni. On "those" nights, its still better than takeout or eating out.