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Chicken and Stuffing

1 (12 oz.) can evaporated milk
3 tbsp. butter or margarine
1 (7 oz.) pkg. herb seasoned cube stuffing
1 (10 3/4 oz.) can condensed cream of mushroom soup
2 c. diced cooked chicken or turkey
2 c. shredded Swiss cheese
2 stalks celery, chopped
1 c. cooked broccoli flowerets
1/2 tsp. dried thyme leaves, crushed

In 1-quart saucepan over high heat, heat 3/4 cup of the milk and butter to scalding. In large bowl, pour hot milk mixture over stuffing; toss to mix well. Pat 1/2 of the stuffing mixture into buttered 12 x 8 inch baking dish. In medium bowl, stir soup, remaining milk, chicken, 1 cup of the cheese, celery, broccoli and thyme until well mixed. Spoon evenly over stuffing mixture in baking dish; top with remaining stuffing mixture. Bake at 350 degrees for 30 minutes or until hot. Sprinkle with remaining cheese. Bake until cheese is melted. Makes 6 servings.