Anyone have a non-dairy recipe for chicken casserole?

I have chicken, noodles, and various vegetables (broccoli, zucchini, onions) and would like to make a casserole but don't know what kind of base to use, in place of milk or creamy soup. I prefer to stay away from soy as well. Any suggestions?Anyone have a non-dairy recipe for chicken casserole?
Use vegetable or chicken stock. If you bring that to a boil, and add some flour or cornstarch paste (just water and flour mixed to a pouring consistency) that will make a great base. Just season with herbs as you like -- maybe some onion or garlic powder and pepper.Anyone have a non-dairy recipe for chicken casserole?
CHICKEN CASSEROLE


3 lb. chicken, cut up


1 c. rice, uncooked


1/2 c. onions, diced


1 (8 oz.) mushrooms, sliced


1 (10 3/4 oz.) can Caramel cream of mushroom of celery soup (parve)


1 env. Osem onion soup mix


1/3 soup can of water


Substitution: Instead of canned cream of mushroom soup (contains cream) make your own ';cream of mushroom soup'; (it works!) as follows:


8 oz. mushrooms, diced


8 oz. (1 c.) chicken broth


2 tbsp. butter


2 tbsp. flour


2 tbsp. cornstarch


1 (6 oz.) (3/4 c.) non-dairy creamer


1 tsp. garlic powder


Dash salt %26amp; pepper


Combine all the Substitution ingredients in a covered saucepan and simmer for 20 minutes. Use in place of canned cream of mushroom soup if desired.


Spread rice evenly over bottom of 2 1/2 quart casserole. Spread diced onion over rice. Spread mushrooms over rice. Drizzle 1/2 can of soup over rice (or use substitute above). Drizzle 1/2 envelope soup mix over rice. ';Mess'; chicken up with balance of mushroom soup. Place chicken piece son bed of rice. Pour water around sides of casserole up to the chicken. Drizzle balance of onion soup mix over the chicken. Bake covered 1 1/2 hours at 350 degrees.