Bake your Russet Potatoes at 425ºF for 45 minutes, or until you can pierce the potato skin with a fork.
In a large pot, melt the butter then add in the chopped onion and chopped broccoli (stems and all). Salt and pepper to taste. Sauté for 3-4 minutes, or until the onion is transparent and the broccoli begins to cook.
Pour in 3/4 of your cup of chicken broth. Mix the 1 Tablespoon. of flour into the remaining 1/4 cup of chicken broth. Stir until there are no lumps then add into your broccoli mixture once it returns to a boil.
Cook your broccoli mixture until most of the liquid has cooked out or thickened. Stir in chopped chicken. Set aside.
In a small bowl, mix together the sour cream, curry powder, and lemon juice.
Split open your baked potatoes, spread a layer of your sour cream mixture on top, fill with your broccoli mixture, and top with shredded cheese.
Lower the temperature on your oven to 375ºF and bake for 5-7 minutes, or until the cheese is nice and melted.
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