This full recipe cooks in a skillet on the stovetop in just a half hour, so you don’t need to worry about preheating a thing, but it’s still as cheesy, bubbly, and tasty as any oven-baked chicken casserole. Garlic and mushrooms are sauteed in the same pan the chicken is browned in, then mixed into a creamy sauce with rice, peas, and cheddar cheese for a satisfying one-pan meal.
Directions
1
Tips: Easy Substitution: Substitute Campbell's® Condensed Cream of Broccoli Soup for the Cream of Celery Soup
2
Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned and done, stirring often. Remove the chicken from the skillet, cover and keep warm
3
Add the mushrooms to the skillet and cook for 2 minutes or until lightly browned. Add the garlic and cook and stir for 1 minute
4
Stir in the soup, milk, frozen peas and rice and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Return the chicken to the skillet (if the chicken released any juices, add that, too)
5
Add half the cheese and stir until melted. Season to taste. Sprinkle with the remaining cheese (the heat from the chicken mixture will melt it). Serve hot
