Chicken & Wild Rice casserole

• Modified from MyRecipes.com - from what I read, it freezes well, so we'll probably freeze half because there is so much of it!
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• 1 (6.2-ounce) package fast-cooking long-grain and wild rice mix (I used regular long-grain/wild mix)
• 1/2 cup Earth Balance - (It sounds like you cand take it down to 1/4c, which I will next time)
• 1 small onion, chopped
• 1/4 cup cornstarch/rice flour blend
• 1 1/2 cups chicken broth
• 3 cups chopped cooked chicken
• 1 1/2 cups alternative milk - I used unsweetened plain hemp milk, it calls for half and half
• 1 (6-ounce) can sliced water chestnuts, drained
• 1 (4.5-ounce) jar sliced mushrooms, drained
• 1 tablespoon chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (2.5-ounce) package sliced almonds (I omitted)

Preparation

Cook rice mix according to package directions; set aside.

Melt Earth Balance in a Dutch oven over medium-high heat. Add onion, and saute until tender. Add flour blend, and cook, stirring constantly, 1 minute. Add broth, and cook, stirring constantly, 1 to 2 minutes or until mixture is thickened and bubbly.

Stir in rice, chicken, and next 6 ingredients. Spoon into a lightly greased 11- x 7-inch baking dish. Top with almonds.

Bake at 350° for 15 to 20 minutes or until thoroughly heated.