1 (7 oz.) pkg. Creamette elbow macaroni (2 c.), uncooked
2 slices bacon
2 cans Campbell's cream of mushroom soup
3/4 c. milk
2 tbsp. vinegar
2 tsp. sugar
1 med. clove garlic, minced
2 cans Swanson chunk chicken
1 c. sliced cooked carrots
1 c. shredded sharp Cheddar cheese
1 c. cooked peas

Prepare Creamettes macaroni according to package directions. Drain and set aside. In 10 inch skillet over medium heat, cook bacon until crisp; remove and crumble. Stir soup, milk, vinegar, sugar and garlic into drippings. In large bowl, combine soup mixture and remaining ingredients. Pour mixture into 2 1/2 quart casserole; cover. Bake at 350 degrees for 30 minutes or until hot; stir. 6-8 servings.