Preheat your oven to 400 degrees F (200 degrees C ).
Thinly slice the Mushroom (1 1/2 cup) into 0.5 cm slices.
Cut the base off of the Beech Mushrooms (1/2 cup) to separate them. Combine the mushrooms together.
In a wok or large saute pan, heat up a generous amount of Vegetable Oil (to taste) over high heat. Add the mushrooms and stir fry for 2 minutes.
Place the mushrooms into a mixing bowl. Add the Campbell's® Cream of Chicken Soup (1/2 cup), Campbell’s® Condensed Chicken Broth (1 teaspoon) and Ground White Pepper (1 pinch) to the mushrooms and mix thoroughly.
Pour the mushrooms mixture into a baking dish. Cover the top with Shredded Mozzarella Cheese (4 tablespoon).
Place the dish in the preheated oven and cook for 3 to 5 minutes.