1 can cream of mushroom soup
1/2 c. mayonnaise (don't substitute)
1/2 tsp. lemon juice
3 c. cooked chicken
1 (6 oz.) pkg. long grain and wild rice mix
1 (2 1/2 oz.) jar sliced mushrooms, drained
1/4 c. or more of shredded carrots
1/4 c. or more of finely chopped broccoli
1 c. shredded Swiss cheese, divided
3/4 c. milk
2 tbsp. sherry (optional)
1/4 tsp. pepper
Parmesan cheese
Salt and pepper

Prepare rice according to package directions. Combine rice, chicken, mushrooms, carrot, broccoli, and 1/2 cup Swiss cheese. Combine milk, soup, mayonnaise, lemon juice, sherry, salt, and pepper. Fold into chicken mixture. Cover with remaining Swiss cheese. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30-40 minutes or until bubbly. Top with sliced green onions and serve.

OPTIONAL: Bread crumbs on top instead of Parmesan cheese. I don't add any salt.