2 cans cream of celery soup
3/4 c. milk
2 pkgs. broccoli, chopped
3 heaping c. turkey (or chicken), cooked & cut-up
2 c. Pepperidge Farm herb stuffing
2/3 c. water
1/3 c. butter

Heat soup and milk, stirring frequently. Add broccoli, which has been cooked and drained well. Add turkey and pour into ungreased casserole. Heat water, melt butter in it and add stuffing. Blend lightly and place over mixture in casserole. Bake, uncovered, for about 45 minutes. Serves 8.