Turkey and Wild Rice Casserole

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• 2 ½ cups water
• 1 cup uncooked wild rice
• 4 cups diced cooked turkey
• 1 bag (12 ounce) frozen mixed vegetables, thawed
• 1 ½ cups uncooked instant brown rice
• ½ teaspon salt
• 1 cup chicken broth, heated
• 2 (16 ounce) jars Alfredo pasta sauce
• ½ cup panko bread crumbs
• ¼ cup finely chopped nuts (pecans or walnuts)
• 3 tablespoons butter, melted

1. In a 2 quart saucepan, heat water to rolling boil. Stir in wild rice, reduce heat. Cover and simmer 40-50 minutes until rice is tender.
2. Heat oven to 350 degrees. Spray 3 quart casserole dish with cooking spray.
3. In a large bowl, mix turkey, vegetables, cooked wild rice, uncooked brown rice. Stir in heated broth and Alfredo sauce. Pour into casserole dish.
4. In a small bowl, mix the bread crumbs, nuts and butter; sprinkle over the turkey mixture.
5. Bake uncovered for 45 minutes.