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