2 c. macaroni
2 sliced bacon
2 cans of cream of mushroom soup
3/4 c. milk
2 tbsp. vinegar
2 tsp. sugar
1 tsp. garlic powder
2 cans chunk chicken
1 c. shredded sharp cheese
1 c. cooked peas

Cook macaroni; drain and set aside. In skillet, cook bacon until crisp. Remove and crumble. Stir soup, milk, vinegar, sugar and garlic powder into bacon drippings. In large bowl, combine soup mixture and remaining ingredients into a 2 1/2 quart casserole dish. Cover and bake at 350 degrees for 30 minutes. Makes 8 cups - 8 servings.