Preheat oven to 350 degrees then coat a 2-qt casserole dish with cooking spray. Place a large skillet over medium-high heat and melt butter. Add onion, bell pepper, salt, pepper and thyme then stir to combine.

Cook until onions become tender and translucent—about 3–4 minutes—then add garlic and cook an additional 30 seconds. Sprinkle with flour and stir to combine.

Cook flour and veggies together for about 30 seconds then add chicken broth and stir until flour is completely dissolved in the broth. Add cream cheese and stir until melted.

Add kale and toss to combine. Allow kale to cook in the sauce for about 2 minutes or until it becomes dark green and begins to become tender. Add cooked turkey (or chicken), wild rice and Parmesan cheese then stir until combined.

Transfer to prepared baking dish and top with chopped pecans. Bake about 30 minutes until hot and bubbly then remove from oven and allow to cool 10 minutes before serving.