Preheat the oven to 375 degrees F. Spray a 7x11" baking dish (or similar size) with nonstick spray.
Sprinkle the rice evenly into the dish.
In a medium saucepan, melt the butter and sauté the green onions until softened. Add the mushrooms and continue to sauté until the mushrooms are softened. Pour in the chicken broth, sherry, salt, and pepper. Bring to a boil, remove from heat and pour over the rice in baking dish.
Cover the dish with a lid (or tightly with foil) and bake for 25 to 30 minutes.
*If you are preparing this as a GLUTEN FREE recipe, make sure the brand of chicken broth you have purchased is known to be GF.