This recipe is great for using leftover turkey and stuffing from Thanksgiving! (Note that chicken may be substituted for turkey.)

1 (10 oz.) can condensed cream of mushroom soup
3/4 c. milk
3 c. cut up cooked turkey (or chicken)
1 1/2 c. leftover stuffing
1 tbsp. grated or shredded Parmesan cheese

Preheat oven to 350. Grease 1 1/2 quart casserole. In 2 quart saucepan over medium heat, heat undiluted soup with milk; stir in turkey.

In casserole, layer stuffing and turkey mixture twice, ending with turkey mixture. Sprinkle with cheese. Bake 30 minutes or until heated through. (Makes 6 servings.)