Gluten-Free Mac & Cheese & Chicken Casserole

2 Tbsp. coconut oil/butter ghee
1 cup chopped organic onion
1 clove minced organic garlic
4 cups finely sliced organic mushrooms
1 Tbsp. le Paludier sea salt
1 piece wakame, crumbled
2 Tbsp. tomato paste
2 cups soymilk
2 cups cheese
2 cooked organic chicken breasts cut into bite sized pieces
1 pkg Rizopia Brown Rice Pasta, cooked until al dente  

Melt oil and sauté onion, garlic wakame, sea salt and mushrooms until mushrooms sweat. Add in the tomato paste. Stir to incorporate and add in the soymilk and cooked chicken pieces. Let thicken a little and add in cheese. Gently add the cooked pasta and place mixture in casserole dish. Sprinkle with remaining cheese if desired. Bake uncovered at 350°F for approx. 20 minutes or until cheese melts. (If you make the casserole ahead and refrigerate the baking time will be closer to 40 minutes.)