chicken casserole with Peas and Mushrooms

Add the chopped shallot and garlic to the hot oil and cook for 1 minute, until fragrant. Then, add the mushrooms and cook until they appear cooked through, about 3 minutes.

Stir in the chicken pieces and continue to cook until the meat turns white, about 4 minutes.

Once the chicken is cooked, stir in the baby peas, then turn off the heat and set the skillet aside. While that's happening, melt the butter in a microwave-safe bowl for about 1½ minutes. Stir the melted butter into the herbed dressing mix.

Press half of this dressing mixture into the bottom of a 9x13 baking dish (or a large skillet) and pack it down lightly. Spoon the chicken and vegetable mixture from the frying pan evenly over the dressing layer. In a separate bowl, whisk together the cream of chicken soup, cream, cheddar cheese, Parmesan cheese, and soy sauce until combined.