1 c. cut up celery
1/4 c. chopped onion
2 tbsp. chopped green pepper
1 tbsp. butter
1 can (6 1/2 oz.) chicken
1/4 can (5 1/2 oz.) chow mein noodles (reserve 1/4 cup)
1 can (10 1/2 oz.) condensed cream of mushroom soup
1/4 c. each milk and water
1/8 tsp. pepper
3/4 c. salted peanuts

heat oven to 350 degrees. In large skillet, cook and stir celery, onion and green pepper in butter until onion is tender. Stir in chicken (with liquid) and remaining ingredients. Pour into ungreased 1 1/2 quart casserole. Sprinkle with resrved chow mein noodles. Bake uncovered for 30 minutes.

May substitute tuna for the chicken.