Pioneer Woman's Broccoli Wild Rice Casserole

This wasn't a hit at our house, but there were some things about it that were definitely delicious.  This took some time, and effort and I don't really feel like it was worth it.  However, the homemade cream of mushroom soup was really good.  Owen, my rice loving kid, gave this an 8, Noah gave it a 7, and Aaron and I gave it a 6.  I added chicken to make it a main dish, and for 1/12 of the total, the calories were 238.  Here's what I did, which is slightly different from the Pioneer Woman's directions.

2 c brown rice
8 c chicken broth
3 broccoli head, cut into small florets
1/2 c butter
1medium onion finely diced
1/2 lb mushrooms, chopped
2 carrots, peeled and finely diced
2 celery stalks, finely diced
1/4 c flour
1/2 c heavy cream
salt
2 c panko bread crumbs
3/4 lb chicken, diced

Preheat the oven to 375, and grease a casserole dish.
Cook the rice with 5 c of chicken broth, and cook until all the liquid is soaked up.  Microwave the broccoli florets until mostly tender, then set aside.  Melt 6 T of the butter in a large pot, then add the mushrooms and onions.  Add in the carrots and celery after onion has softened a bit, then when carrots have softened, add in the chicken and some salt.  When chicken is no longer pink, sprinkle the flour over, then add in the 3 c chicken broth.  Stir to combine, and bring to a gentle boil and allow to thicken slightly.  Pour in the cream, allow to thicken, and season to taste.  To assemble the casserole, add half of the rice to the casserole, then half the broccoli, then repeat.  Pour the soup over the top, then melt the remaining 2 T of the butter and mix it with the panko, and put that over the top of the soup.  Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 15 minutes.  Serve.