3 c. med. noodles
1 c. cooked chicken, cut in bite size pieces
1/2 c. mayonnaise
1 c. sliced celery
1/3 c. chopped onion
1/2 c. diced green pepper
1/4 c. chopped pimento
1 tsp. salt
1 c. cream of celery soup
1/2 c. milk
1/4 c. peanut butter
1 c. grated cheese
1/2 c. toasted peanuts

Cook noodles in boiling salted water until tender. Drain. Combine noodles, chicken, mayonnaise, vegetables, and salt. Blend soup and milk, heat thoroughly. Add cheese and peanut butter, heat and stir until melted. Stir into noodle mixture. Pour into 1 1/2 quart casserole dish. Top with crushed peanuts. Bake at 400 degrees for 18 to 20 minutes.