Turkey and Wild Rice Casserole

 

4

cups cut-up cooked turkey

1

bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

3

cups cooked wild rice

1 1/2

cups uncooked instant brown rice

1/2

teaspoon salt

1/2

teaspoon dried thyme leaves

1

cup Progresso® chicken broth (from 32-oz carton), heated

3

containers (10 oz each) refrigerated reduced-fat Alfredo sauce

1/2

cup Progresso® plain bread crumbs

1/4

cup finely chopped walnuts

3

tablespoons butter or margarine, melted

• 1 Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
• 2 In large bowl, mix turkey, vegetables, cooked wild rice, uncooked brown rice, salt and thyme. Stir in heated broth and Alfredo sauce. Pour into casserole. In small bowl, mix bread crumbs, walnuts and butter; sprinkle over turkey mixture.
• 3 Bake uncovered about 45 minutes or until hot.