In a large bowl, combine the Rotisserie Chicken (1) and the Broccoli Florets (12 ounce).
In a smaller bowl, mix together the Low-Fat Cream of Chicken Soup (10.75 ounce), Fat-Free Evaporated Milk (3/4 cup) and Lemon Juice (1 teaspoon).
Grease a 9×13-inch baking pan with Nonstick Cooking Spray (to taste).
Place the broccoli chicken into the dish.
Pour the chicken soup mixture over the top, and sprinkle Shredded Cheddar Cheese (1 cup).
Mix the Fried Pork Rinds (1/2 cup), Grated Parmesan Cheese (2 tablespoon), and Italian Seasoning (1 teaspoon) together.
Sprinkle breadcrumbs evenly over the top of the casserole.
Bake, uncovered, in a preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes or until bubbly.