|Broccoli/1 package, 16 ounces frozen broccoli spears||1 Pound, cut into spears|
|Water||1⁄4 Cup (4 tbs)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Milk||1⁄4 Cup (4 tbs)|
|Dry sherry||1 Tablespoon|
|Ground nutmeg||1 Dash (Generous)|
|Cubed cooked turkey/Chicken||2 Cup (32 tbs)|
|Shredded cheddar cheese||1 Ounce (1/4 Cup)|
In 10- by 6-inch microwave-safe casserole, combine broccoli and water.
Cover with vented plastic wrap; microwave on HIGH 6 minutes or until broccoli is almost tender, rotating dish once during cooking.
Let stand, covered, 3 minutes.
In medium bowl, stir soup until smooth.
Stir in milk, sherry and nutmeg; stir in turkey.
Pour over broccoli.
Sprinkle with cheese.
Cover with waxed paper; microwave on HIGH 6 minutes or until heated through, rotating dish once during cooking.
Let stand, covered, 5 minutes.