3 cups cubed cooked chicken
3 cups frozen chopped broccoli
1 (10 3/4-ounce) can condensed cream of chicken soup
1 cup sour cream
1/3 cup low sodium chicken broth
1 1/2 teaspoons dried thyme leaves
1/4 teaspoon pepper
6 cups dried cubed herb seasoned stuffing mix
1 (14 3/4-ounce) can low sodium chicken broth
4 ounces (1 cup) shredded Cheddar cheese
Heat oven to 400°F. Grease 13x9-inch baking dish; set aside.
Combine all filling ingredients in bowl. Spoon into prepared baking dish.
Place stuffing mix into bowl. Combine chicken broth and butter in 1-quart saucepan. Cook over high heat 2-3 minutes or until mixture comes to a boil. Pour broth mixture over stuffing mix. Toss with fork until stuffing mix is moistened. Spoon over filling. Cover with aluminum foil. Bake 15 minutes.
Remove aluminum foil. Continue baking 20-25 minutes or until filling is bubbly. Sprinkle with cheese. Let stand until cheese is melted.
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 12-14 minutes or until the chicken is no longer pink.