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Cheesy Chicken Skillet

Cheesy Chicken Casserole
  • prep time: 15 min
  • total time: 50 min
  • serves: 4 people
  • calories: 493 1 serving

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.


cost per recipe: $11.24

  • 1 1/4  pounds boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 1/2 cups sliced mushrooms (about 4 ounces)
  • 2 cloves garlic, minced
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
  • 3/4 cup milk
  • 2 cups frozen peas (about 10 ounces)
  • 1 package (8.8 ounces) ready-to-heat microwavable white rice
  • 1 cup shredded Cheddar cheese (about 4 ounces)


  • Tips

    • Easy Substitution: Substitute Campbell's® Condensed Cream of Broccoli Soup for the Cream of Celery Soup.
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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).

  • Step 4

    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.


Sort By:
  • Absolutely disgusting

    Deena D.
    April 8, 2019

    Compete waste of ingredients, ended up in the trash. Basically tastes like you're eating a straight can of cream of mushroom. Don't waste your time,money,and ingredients !

  • quick and easy, hot and cheesy!

    Ashlynn M.
    November 10, 2014

    This was a great recipe for a busy weeknight.. something hot to fill the belly this fall season. I added half a soup can of milk. Very creamy and cheesy.

  • average

    June 26, 2014

    its way to salty

  • Good for quick supper

    May 29, 2014

    Used a roterisse chicken. Used shiitake mushrooms (what I had) lightly sautéed with a little salt & pepper. Added milk to soups. Husband liked it even with the peas! Will make again.

  • simple and good

    November 4, 2013

    was very simple to make and tasted good. I sautéed an onion first then added chicken and put some spices on the chicken. Also kept rice separate. very creamy will make again. I did add 1 can milk to the soup.

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    Calories 493
    Total Fat 21 g
    Sat. Fat 7.5 g
    Trans Fat 0 g
    Cholesterol 103 mg
    Sodium 857 mg
    Total Carb 37 g
    Dietary Fiber 3 g
    Sugar 6 g
    Added Sugars 0 g
    Protein 36 g
    Vitamin D 3 %DV
    Calcium 23 %DV
    Iron 11 %DV
    Potassium 14 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.