1 (10 oz.) frozen broccoli, cook just enough to thaw
1 (10 3/4 oz.) can creamy chicken mushroom soup
1/2 c. milk
1/4 c. mayonnaise
1 tbsp. lemon juice
8 slices turkey or chicken (10 oz.)
2 tbsp. Parmesan cheese
Pepperidge Farm dressing

Arrange broccoli in 10 x 6 inch dish. Mix soup, milk, mayonnaise and lemon juice. Spoon 3/4 cup over broccoli - top with turkey slices - stir cheese into remaining soup mixture. Spoon over turkey, put dressing and cheese on top. Bake 15 minutes or until bubbly at 450 degrees.