Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan and set aside.
In a bowl, mix together the rice, onion, soup, chicken, vegetables, and cream. Pour into the greased pan. Bake for 20 minutes, then sprinkle cheese on top and cook for an additional 5-10 minutes until cheese is melted. Remove from oven and serve.
To store casserole cover and refrigerate in the refrigerator. Casserole will stay fresh for several days.
FODMAP--simply substitute the onion for green onion in this recipe and use chicken broth and non dairy creamer or non dairy whipping cream in place the heavy whipping cream. You can keep the cheese.
GLUTEN FREE: Follow the recipe instructions in the recipe notes.
DAIRY FREE: Use dairy free cheese, a gluten or lactose free cream of chicken soup and a non dairy whipping cream.