Creamy Tomato-Basil Turkey Casserole

• 3 cups cooked long-grain white rice
• 2 cups frozen mixed vegetables (carrots, corn, peas), thawed, drained
• 2 cups chopped leftover roasted turkey
• 1 tub (10 oz.) PHILADELPHIA Tomato & Basil Cooking Creme
• 1 cup fat-free reduced-sodium chicken broth
• 1/2 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

1. Heat oven to 350 degrees F.
2. Layer rice, vegetables and turkey in 8- or 9- inch square baking dish sprayed with cooking spray.
3. Mix cooking creme and broth until blended; pour over turkey.
4. Top with shredded cheese; cover.
5. Bake 40 to 45 min.
6. or until heated through, uncovering after 30 min.

white rice, carrots, turkey, creme, chicken broth, italian

Taken from www.kraftrecipes.com/recipes/creamy-tomato-basil-turkey-casserole-133265.aspx (may not work)