In a skillet, saute onion in 1/4 cup water until tender. Cooking in water will save on calories. You can add water a little at a time while cooking if needed. Set aside.

In a large bowl, combine the soup,mayonnaise, milk, honey, and mustard until smooth.

Then fold in the chicken, hash browns, carrots, and onions that were previously cooked.

Pour mixture into a greased 13-in. x 9-in. baking dish.

Cover and bake at 350° for 45-50 minutes. Uncover; bake 15-20 minutes longer or until bubbly. Serves 6-8.