2 c. shredded cooked turkey
1 can 98% fat-free cream of chicken soup
1 can 98% fat-free cream of mushroom soup
1 can fat-free evaporated milk
1 1/2 c. fat-free chicken broth
4 c. seasoned Pepperidge Farm stuffing

Place turkey on bottom of 10 x 8 dish. Mix soups and milk and pour over turkey. Place stuffing in bowl and mix with broth. Let stand until moist. Crumble on top of soups.

Bake at 350°F for 45 minutes.