Creamy Chicken and Rice

2 boxes wild rice mix-or 1 box wild rice, and 6 oz brown or white rice*
1/2 cup chopped onion
3/4 cups sliced carrots (thinly)
2 cans (14oz) chicken broth
1/2 tsp dried sage
1/4 tsp black pepper
1/2 lb chicken breast

1/2 cup cream
2 Tbsp dijon
2 Tbsp butter

Heat oven to 450, combine rice and one seasoning mix in casserole dish, add onion, carrots, broth, sage. Bake for 15 minutes uncovered.
Reduce to 400. Cover casserole. Bake for 15 minutes. Add chicken evenly. Cover. Bake for 10 minutes. Meanwhile, whisk together heavy cream and mustard in a small bowl. Remove the casserole from the oven. Add cream mixture. Let stand for 10 minutes.

*If using brown rice, precook for about 30 minutes