In a large saucepan, combine mushroom soup and chicken broth. Do not add a can of water as you normally would to prepare a condensed soup, as the chicken broth takes its place. Heat on a medium setting until the broth is just barely boiling, stirring often to avoid scorching.
Add the dry rice to the saucepan and stir gently to mix it into the broth. Put a lid on the pan and turn the heat down to low for 5 minutes.
After the 5 minutes, turn off the heat. Remove the pan’s lid and add the mushrooms to the broth and rice mixture. Stir gently to blend.
Put the lid back on the pan and let it sit for 15 minutes to allow the rice to soak up the broth. If the rice is not fully tender, add a half cup of boiling water, stir gently, and put the pot’s lid back on for another 15 minutes. When the rice is tender, serve and enjoy.