Chicken Stuffing Casserole

12 ounces can evaporated milk
3 tablespoon butter or margarine
7 ounces package herb-seasoned cube stuffing
1 can cream of mushroom soup
2 cup diced cooked chicken (or turkey)
2 cup shredded Swiss cheese
2 stalks celery, chopped
1 cup cooked broccoli flowerets
1/2 teaspoon dried thyme

In 1 quart sauce pan over high heat, heat 3/4 cup of milk and margarine to scalding. In large bowl, pour hot milk mix over the stuffing. Toss to mix well. Pat 1/2 of the stuffing mixture into a buttered 12 x 8 baking dish. In medium bowl, stir soup, remaining milk, chicken, 1 cup of cheese, celery, broccoli and thyme until well mixed. Spoon evenly Over stuffing mixture in baking dish; top with remaining stuffing mix. Bake at 350 degrees F for 30 minutes or until hot. Sprinkle with remaining cheese. Bake until cheese melts.

Serves 6.