In a deep, 12-inch saute pan, heat oil over medium-high heat until hot.
Cook and stir chicken, garlic and mushrooms 6-8 minutes or until chicken is no longer pink and vegetables are tender. Stir in soup, milk and Parmesan cheese; bring to a boil. Stir in rice. Cover; cook on low heat 20 minutes or until rice is tender. Gently stir in peas. Serve hot, garnished with more cheese.