1 can (12 oz.) evaporated milk
3 tbsp. butter
1 pkg. (7 oz.) herb cubes stuffing
1 can (10 3/4 oz.) cream mushroom soup
2 c. diced chicken or turkey
2 c. shredded Swiss cheese
2 stalks celery, chopped
1 c. cooked broccoli florets
1/2 tsp. thyme

In a 1 quart saucepan over high heat, scald 3/4 cup milk and butter. In large bowl, pour hot milk mixture over stuffing. Toss to mix well. pat 1/2 stuffing mixture into buttered 12x8 inch baking pan.

In medium bowl, stir soup, remaining milk, chicken or turkey, 1 cup cheese, celery, broccoli and thyme until well mixed. Spoon over stuffing mixture in baking pan. Top with remaining stuffing mixture.

Bake covered at 350 degrees for 30 minutes. Sprinkle with remaining cheese and bake until cheese is melted. Serves 6.