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Filling Ingredients:

3		cups cubed cooked chicken
3		cups frozen chopped broccoli
1		(10 3/4-ounce)  can condensed reduced fat cream of chicken soup
1		cup fat free skim milk
1		teaspoon  dried thyme leaves
2		ounces (1/2 cup) Alpine Lace® Deli Reduced Fat Cheddar Cheese, shredded
1/4		teaspoon pepper

Topping Ingredients:

6		cups dried cubed plain stuffing
1		(14 3/4-ounce) can low sodium chicken broth
2		ounces (1/2 cup) Alpine Lace® Deli Reduced Fat Cheddar Cheese, shredded

Heat oven to 400°F. Combine all filling ingredients in large bowl. Spoon into greased 13x9-inch baking dish.

Place stuffing mix in large bowl. Place chicken broth in 1-quart saucepan. Cook over high heat until broth comes to a boil (2 to 3 minutes). Pour broth over stuffing mix. Toss with fork until stuffing mix is moistened. Spoon stuffing mixture over filling. Cover with aluminum foil. Bake for 15 minutes.

Remove aluminum foil. Continue baking for 20 to 25 minutes or until filling is bubbly. Sprinkle with cheese. Let stand until cheese is melted (2 to 3 minutes).

TIP: Need cooked chicken for a recipe? You can purchase it already cubed and cooked in the freezer section of your supermarket—just thaw and use. Look for fully cooked roasted chicken strips in the meat department—just cut up and use. Or, purchase a boneless, skinless chicken breast and poach it. To poach a chicken breast, place 12-ounce boneless skinless chicken breast and about 1 1/2 cups water in a large skillet. Bring to boiling. Cover; cook for 12 to 14 minutes or until the chicken is no longer pink.