Turkey and Wild Rice Casserole

2 1/2 cups water
1 cup uncooked wild rice
4 cups cut up cooked turkey
1 bag (1 pound) frozen mixed vegetables, thawed
1 1/2 cups uncooked instant brown rice
1/2 tsp salt
1/2 tsp thyme
1 cup chicken broth, heated
20 oz alfredo pasta sauce
1/2 cup plain bread crumbs
1/4 cup finely chopped walnuts
3 Tbsp butter, melted

In saucepan, heat water to rolling boil. Stir in wild rice; reduce heat. Cover and simmer 40-50 minutes or until rice is tender. Heat oven to 350. Spray 3 quart casserole dish with cooking spray. 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 dish. In small bowl, mix bread crumbs, walnuts and butter; sprinkle over turkey mixture. Bake uncovered about 45 minutes or until hot.