1 (7 oz.) Creamettes elbow macaroni
2 slices bacon
2 cans Campbell's cream of mushroom soup
3/4 c. milk
2 tbsp. vinegar
1 med. minced garlic
4 tsp. sugar
2 cans Swanson chicken
1 c. chopped carrots
1 c. sharp cheddar cheese
1 c. cooked peas

Prepare Creamettes 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 bake at 350 degrees for 30 minutes or until hot. Stir. Makes 8 cups or 8 servings.

Time Saver Tip: Divide mixture evenly between two 1 1/2 quart casserole. Cover. Process as directed or freeze. To heat frozen casserole, bake at 350 degrees for 1 hour. Stir frequently.