ShopRite Yardley

Prep: 15 minutes   Bake: 40 minutes   Serves: 4

1 package (24 ounces) Perdue® savory marinated turkey breast tenderloins, cut into ½-inch pieces

1 box (6 ounces) Lundberg Family Farms® organic whole grain rice & wild rice

1 container (20 ounces) Bowl & Basket™ butternut squash soup with apple

1½ cups packed shredded Brussels sprouts

¼ cup 4C® seasoned bread crumbs

1. Preheat the oven to 400°; spray 11½ x 8-inch baking dish with cooking spray. 
2. Heat a large skillet over medium-high heat; spray with cooking spray. Add turkey; cook and stir for 6 minutes or until golden brown. Remove from heat; stir in rice with seasoning packet, soup and Brussels sprouts. Spread in prepared dish; sprinkle with bread crumbs. Makes about 5 cups.
3. Cover the dish tightly with foil; bake for 30 minutes. Remove foil; bake for 10 minutes or until rice is tender. 

Approximate nutritional values per serving (1¼ cups): 431 Calories, 10g Fat (4g Saturated), 62mg Cholesterol, 1301mg Sodium, 57g Carbohydrates, 6g Fiber, 9g Sugars, 3g Added Sugars, 31g Protein

Chef Tips: Customize this recipe by swapping the whole grain rice blend with quinoa and/or the Brussels sprouts with butternut squash noodles.