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.
Tips: Easy Substitution: Substitute Campbell's® Condensed Cream of Broccoli Soup for the Cream of Celery Soup
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
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
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)
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