1 pint turkey
2 cans (14 ounces each) low sodium chicken broth
1 cup dehydrated chopped
4 ounces Velveeta cheese, shredded
1 can (10-3/4 ounces) Cream of Mushroom soup
1 can (12 ounces) evaporated milk

Drain turkey and reserve broth. Bring broth, reserved turkey broth, and broccoli to a boil in a Dutch oven. Reduce heat, cover and simmer 15 minutes or until broccoli is completely rehydrated. Meanwhile, cut turkey into small pieces. When broccoli is hydrated, increase heat to medium low. Add cheese, soup, milk and turkey. Heat and stir until cheese melts. Serves 4 to 6.