1 pkg. (7 oz.) Creametts Elbow macaroni 92 c.)
2 slices cooked bacon
2 cans 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. shredded sharp cheese
1 c. cooked peas

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

For future meal - divide mixture evenly between 2 (1 1/2 quart) casseroles, cover. Proceed as above or freeze. To heat frozen casserole, bake at 350 degrees for 1 hour or until hot stirring frequently.