Broccoli Rice Casserole with Turkey

Ingredients:

• 2 cups chicken broth
• 1 cup long grain brown rice
• 1 bag (16 ounce) frozen California mix vegetables, broccoli, cauliflower and carrots
• 2 cups cooked turkey, chopped into bite-sized pieces
• 2 ½ teaspoons flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1 cup milk, divided (I used skim)
• 1/3 cup light sour cream
• 8oz shredded cheddar cheese, divided

Directions:

1. Bring chicken broth to a boil in a large pot then add rice. Cover then turn heat down to medium-low. When rice is almost tender (about 5 minutes left to cook) add frozen vegetables on top to steam.
2. In a small bowl whisk together flour, salt, pepper and garlic powder with 1/2 cup milk.
3. Pour mixture into skillet then add remaining ½ cup milk. Cook mixture over medium heat, stirring constantly, until thickened, 7-10 minutes.
4. Remove skillet from heat, then add 3/4 of the shredded cheese and sour cream, and stir until smooth.
5. Preheat broiler. Combine cooked rice and vegetable mixture with cheese sauce then scoop mixture into a nonstick sprayed baking dish and top with remaining cheese.
6. Broil until cheese is melted then let casserole rest for 5 minutes before serving.