Wild Alfredo Chicken Casserole

• 12 cup diced carrot
• 14 cup chopped red onion
• 2 tablespoons butter, divided
• 2 13 cups water
• 1 (6 ounce) package long grain and wild rice blend
• 4 cooked chicken breasts, sliced
• 1 cup cubed cream cheese
• 1 (1/3 ounce) can cream of chicken soup
• 1 cup alfredo sauce
• 12 cup grated parmesan cheese
• 14 cup Dijon mustard
• 1 cup shredded mozzarella cheese

1. In a small skillet,saute carrot and red onion in 1 tablespoon butter until crisp tender;set aside.
2. In a large saucepan,bring the water,rice and remaining butter to a boil.Reduce heat;cover and simmer for 25 minutes until the rice are tender.Stir in the chicken,cream cheese,soup,alfredo sauce,parmesan cheese,dijon mustard and carrot/onion mixture.
3. Transfer to a greased 2 1/2-quart casserole dish.Sprinkle with cheese if desired.Cover and bake at 350 degrees for 35 to 40 minutes or until heated through.

carrot, red onion, butter, water, long grain, chicken breasts, cream cheese, cream of chicken soup, alfredo sauce, parmesan cheese, mustard, mozzarella cheese

Taken from www.food.com/recipe/wild-alfredo-chicken-casserole-515421 (may not work)