Chicken à la King

• 2-3 chicken breasts (cubed)
• 1 lb (1 bag) wide egg noodles
• 2 10 oz cans cream of mushroom soup
• 1 cup frozen peas (more if you like)
• 1 onion (chopped)
• 1 large carrot (chopped)
• 2 celery stalks (thinly sliced)
• 1/2 cup shredded mozzerella cheese 
• 2 tbs flour
• 2 tbs butter
• 1 garlic glove (minced)

Cook the chicken cubes in an oiled pan until done.  Remove from pan and set aside. (keep warm)

Cook the noodles per the package instructions.

As the noodles cook - 

In the pan add 2 tbs oil.  Add the onions, celery, carrot, and garlic and cook until tender.  Salt and pepper to taste.

Add the butter and flour into the pan and mix until it becomes clumpy (creating a roux).  Add in the cans of soup and cheese and mix until sauce thickens.  You can add a splash of water if it becomes too thick for your taste.  

Add in the chicken and peas and mix until everything is combined and hot.  Salt and pepper to taste.

Serve over the noodles.   Enjoy!