Turkey and Wild Rice Casserole

Ingredients:

2 ½ cups water
1 cup uncooked wild rice
4 cups diced-up cooked turkey
1 12-ounce bag frozen mixed vegetables, thawed
1 ½ cups uncooked instant brown rice
½ teaspoon salt
1 cup chicken broth, heated
3 10-ounce containers of refrigerated Alfredo pasta sauce
½ cup panko bread crumbs
¼ cup finely chopped walnuts
3 tablespoons butter, melted

Directions:

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