2 c. turkey (give or take)
1 can cream of mushroom soup
1 can milk
1 can chicken broth
1 pkg. peas and carrots, frozen
2 c. croutons (give or take)
1 stick butter

Cook soup and milk. Add chicken broth and frozen peas and carrots and turkey. Simmer 15 minutes. Pour into buttered baking dish (9 x 12). Stir in croutons and dab butter on top (1/4 pound) and bake until lightly browned 30 minutes in a 350 degree oven.

FAST LEFTOVER TURKEY!