Turkey caserolle

1 can (10 3/4 oz.) Cream of Broccoli Soup
1 cup milk
1/2 cup shredded mozzarella cheese
1/4 tsp. garlic powder
1/8 tsp. ground black pepper
2 cups hot cooked elbow pasta
2 cups cubed turkey or can use chicken
1 pkg. (10 oz.) frozen peas and carrots, cooked and drained
1/2 cup Herb Seasoned Stuffing, crushed
2 tbsp. grated Parmesan cheese
2 tbsp. butter OR margarine, melted

PREHEAT oven to 400°F.
MIX soup, milk, mozzarella cheese, garlic powder and black pepper in 2-qt. baking dish.
Stir in pasta, chicken and peas and carrots.
BAKE 20 min.
Stir. MIX stuffing, Parmesan cheese and butter.
Sprinkle on top.
Bake 5 min. or until hot.