Turkey and Wild Rice Casserole


2 1/2 cups water
1 cup uncooked wild rice
4 cups cut-up cooked turkey
1 bag (12 oz) frozen mixed vegetables, thawed
1 1/2 cups uncooked instant brown rice
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1 cup Progresso™ chicken broth, heated
3 containers (10 oz each) refrigerated reduced-fat Alfredo pasta sauce
1/2 cup Progresso™ panko crispy bread crumbs
1/4 cup finely chopped walnuts
3 tablespoons butter or margarine, melted


1 In 2-quart saucepan, heat water to rolling boil. Stir in wild rice; reduce heat. Cover; simmer 40 to 50 minutes or until rice is tender.

2 Heat oven to 350°F. Spray 3-quart casserole with cooking spray.

3 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.

4 In small bowl, mix bread crumbs, walnuts and butter; sprinkle over turkey mixture.

5 Bake uncovered about 45 minutes or until hot.