Cheesy Chicken Casserole

4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces
1 cup sliced, fresh mushrooms (about 3 ounces)
1 can (10 3/4 ounces) cream of celery Soup
1 can (about 15 ounces) peas, drained
2 cups cooked instant white rice
1 can (10 3/4 ounces) cream of mushroom Soup
2 cups shredded mozzarella cheese (8 ounces)

Spray a 10-inch skillet with cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 15 minutes or until well browned and cooked through, stirring often.
Spray a 3-quart shallow baking dish with the cooking spray. Place the chicken into the baking dish. Top with the mushrooms. Spoon the celery soup over the mushrooms. Top with the peas and rice. Spoon the cream of mushroom soup over the rice. Sprinkle with the cheese.
Bake at 350 degrees for 20 minutes or until the mixture is hot and bubbling.


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