Cook broccoli and drain.
Cook 1-1/2 cups raw rice in 3 cups water about 20 minutes until tender (or use your handy rice cooker, Greg).
2 Cans cream of chicken soup
1 Can cream of mushroom soup (or use all chicken soup)
1 C. mayo
1/2 - 1 can evaporated milk
2 - 3 T. lemon juice
1 tsp. curry (optional)
2-3 dashes of worcestershire sauce
2 C. grated cheddar cheese
Mix soups with mayo, curry, Worcestershire sauce, and lemon juice. Stir in shredded cheddar cheese, reserve small amount for top of casserole. Stir in cooked rice and mix well. Fold in turkey and broccoli, stir slightly to mix. If mixture seems dry, add more evaporated milk. It should be moist.
Put into a large flat baking pan sprayed with Pam and top with cheese. Bake at 350 for about 30 minutes, until hot and bubbling.
Can be made ahead and refrigerated. To bake after refrigeration, cover with foil and bake at 350 for 1 hour -- remove foil after first 30 minutes.