INGREDIENTS
4
cups cut-up cooked turkey
1
bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
1 1/2
cups uncooked instant brown rice
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
DIRECTIONS
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.
High Altitude (3500-6500 ft)
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