Cooking Directions

• Heat the oven to at 350°F.  Heat the stock and butter in a 4-quart saucepan over high heat to a boil.  Add the stuffing and mix lightly.
• Spoon the stuffing mixture into a 2-quart shallow baking dish. Top with the broccoli and turkey.
• Stir the soup and milk in a small bowl.  Pour the soup mixture over the turkey.  Sprinkle with the cheese.
• Bake for 30 minutes or until the mixture is hot.

Ingredients

• 1.25 cups Swanson® Unsalted Chicken Stock
• 0.25 cup (1/2 stick) butter, melted
• 4 cups Pepperidge Farm® Herb Seasoned Stuffing
• 2 cups cooked broccoli florets
• 2 cups cubed cooked turkey or chicken
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
• 0.5 cup milk
• 0.5 cup shredded Cheddar cheese