Cube and boil chicken breasts

While chicken is boiling, chop mushrooms and celery and dice onions.

Sauté onion, celery, and mushrooms adding salt and pepper to taste. Set aside when done.

Cook peas and carrots while other veggies are sautéing. Set aside when done.

Boil water in a sauce pan and add the half package of egg noodles.

Mix all veggies into casserole dish while egg noodles are cooking.

Also while noodles are cooking, cut cubed chicken into smaller, bite-sized pieces and set aside.

Pre-heat oven to 325°F

When noodles are finished, drain and put back into sauce pan. Add chicken, two cans of cream of mushroom soup, one cup of shredded mozzarella cheese and one cup of Monterey Jack cheese and stir well.

Add the chicken and noodles mixture to the veggies in the casserole dish. Add salt and pepper and mix well.

Top off with Swiss cheese and place in oven to bake until brown on top (about 10 minutes).