I dug this recipe out for the first time in a few years and was glad I did. Rachael and I, in particular, devoured it. I got it from this cookbook that my MIL gave me over a decade ago:
3 cups cooked chicken
1 can beef broth
1 cup long grain rice
1/4 cup butter, cut up
1 can French Onion soup
1 4 1/2 oz jar sliced mushrooms, drained
1/4 tsp garlic powder
1 box frozen chopped broccoli
1 can cream of mushroom soup
2/3 cup milk
1/4 cup mayonnaise
1/4 tsp Worcestershire sauce
1 cup shredded cheddar cheese
Preheat oven to 325.
In a rectangular baking dish, stir together the broth, uncooked rice, butter, French onion soup, mushrooms, and garlic powder. Cover tightly with aluminum foil and cook for one hour.
Remove from oven and increase temperature to 375.
Stir the rice mixture, then top with drained broccoli and chicken.
In a bowl stir together the cream of mushroom soup, milk, mayonnaise, and Worcestershire sauce. Spoon evenly over the chicken.
Sprinkle with cheddar cheese.
Bake covered at 375 for 30 minutes.
Uncover and bake 10 more minutes.