1 can cream of mushroom soup
1 c. milk
3 c. cut up chicken, cooked
1 pkg. (10 oz.) frozen mixed vegetables
1/4 tsp. thyme leaves
1 c. hot water
2 tbsp. butter, cut into pieces
2 c. chicken Stove Top dressing

Mix soup and milk in a 2 quart casserole. Stir in chicken, vegetables and thyme. Combine water and butter in bowl. Stir in partially melted butter. Add hot water to stuffing until absorbed spoon stuffing over chicken mixture. Bake at 350 degrees for 45 minutes or until hot. Makes 4 servings.