CHEESY CHICKEN CASSEROLE

1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces 
1 tablespoon olive oil or vegetable oil 
3 ounces mushrooms, sliced (about 1 cup) 
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free) 
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 
1 package (10 ounces) frozen peas, thawed 
1 cup instant white rice, prepared according to package directions (about 2 cups) 
1 cup shredded mozzarella cheese (about 4 ounces

• Preheat oven to 350°F.  Season the chicken, if desired.
• Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned and cooked through, stirring often.  Remove the chicken to a 13x9x2-inch baking dish.
• Add the mushrooms to the skillet and cook until lightly browned, stirring often.  Add the mushrooms to the baking dish.
• Stir the celery soup, mushroom soup, peas and rice in the baking dish.  Sprinkle with the cheese.
• Bake for 20 minutes or until the mixture is hot and bubbling.
  
  
  
  
  
  This is a Kraft Foods Recipe.