Chicken and Stuffing Bake

My friend Brittney bought the Taste of Home Cookbook that I've been using once a week and sharing with y'all. She made this simple dish and said it was really good. Brit is 6 months pregnant and works full time so simple dishes are her preference right now.

This Sunday, I decided simple was my preference too.

Here is the recipe:

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk
1 package (6 ounces) stuffing mix
2 cups cubed cooked chicken breast
2 cups fresh broccoli florets, cooked
2 celery ribs, finely chopped
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
Directions
In a large bowl, combine soup and milk until blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery and 1 cup cheese. Transfer to a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 375° for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Yield: 8 servings.


These are the simple ingredients and even just-blended, it looks good:



I made a mistake and didn't get shredded Swiss cheese but remedying that was no problem:



Here is the finished product and believe it or not, the broccoli 'made' the dish: