1 (7 oz.) pkg. macaroni (2 c. uncooked)
2 slices bacon
2 can Campbells 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 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 a 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.