1 c. elbow macaroni, uncooked
1 slice bacon
1 can cream of mushroom soup
1/3 c. milk
1 tbsp. vinegar
1 tsp. sugar
1 sm. clove garlic, minced
1 can chunk chicken
1/2 c. sliced carrots, cooked
1 c. shredded sharp cheddar cheese
1/2 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 medium 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. Makes 4 (1 cup) servings at a cost of 57 cents per serving. Each serving has 450 calories.