Hearty and so good, this casserole can be put together in only 15 minutes, resulting in a complete meal ready in only 20 minutes more.
cost per recipe: $11.31
The price is determined by the national average.
pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
tablespoon olive oil
ounces mushrooms, sliced (about 1 cup)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
package (10 ounces) frozen peas, thawed
cup instant white rice, prepared according to package directions (about 2 cups)
cup shredded mozzarella cheese (about 4 ounces)
Heat the 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.