1 (12 oz.) can evaporated milk
3 tbsp. butter
1 (7 oz.) pkg. herb seasoned cube stuffing
1 c. cream of mushroom soup
2 c. cooked, diced turkey or chicken
2 c. shredded cheese (cheddar or Swiss)
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 milk and butter to scalding. In large bowl, pour hot milk mixture over stuffing, toss to mix well. Put 1/2 stuffing mixture into buttered 12"x8" 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 and put back in oven until cheese melts. Serves 6.