In large skillet, heat oil over medium-high heat. Place chicken, skin-side-down, in skillet; cook until skin is browned. Remove from pan; set aside.
Add mushrooms, onions, celery and garlic to skillet; sauté until onions are softened (about 3-5 minutes). Stir in soups and rice; salt and pepper to taste. Transfer to a greased 13x9-inch baking dish; top with chicken.
Bake in a preheated 350°F oven 40-50 minutes or until chicken reaches 170°F on a food thermometer and rice is tender.