Chicken-Stuffing Bake

• 1 (12 oz.) can Pet evaporated milk
• 3 Tbsp. butter or margarine
• 1 (7 oz.) pkg. herb seasoned cube stuffing
• 1 can cream of mushroom soup
• 2 c. chicken or turkey, cooked and diced
• 2 c. Swiss cheese, shredded
• 2 stalks celery, chopped
• 1 c. broccoli florets, cooked
• 1/2 tsp. dried thyme leaves

1. In a 1-quart saucepan over high heat, heat 3/4 cup of milk and butter to scalding.
2. In large bowl, pour hot milk mixture over stuffing; toss to mix well.
3. Pat half of the stuffing into buttered 12 x 8-inch baking dish.
4. In medium bowl, stir soup, remaining milk, chicken, 1 cup cheese, celery, broccoli and thyme until well mixed.
5. Spoon evenly over stuffing mixture in baking dish; top with remaining stuffing mixture.
6. Bake at 350u0b0 for 30 minutes or until hot.
7. Sprinkle with remaining cheese and bake until cheese melts.
8. Serves 6.

milk, butter, stuffing, cream of mushroom soup, chicken, swiss cheese, stalks celery, broccoli florets, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=808662 (may not work)