Melt margarine in large skillet over medium-high heat. Stir in broccoli, onion and water. Cover; cook 4 to 6 minutes or until vegetables are crisp-tender.
Add milk, Worcestershire sauce and soup; mix well. Stir in chicken, pimientos and 1/2 cup of the stuffing cubes. Reduce heat to low; cover and cook 8 to 10 minutes or until mixture is thoroughly heated, stirring occasionally. Top with remaining stuffing cubes.