2 slices bacon
1 c. zucchini squash cut in strips
1/2 tsp. oregano leaves, crushed
2 cans (10 1/2 oz. each) turkey or gravy
2 c. cooked small shell macaroni
1 c. cooked diagonally sliced carrots
1 c. cubed cooked chicken
1 can (about 8 oz.) whole kernel golden corn, drained

In saucepan cook bacon until crisp; remove and crumble. Pour off all but 2 tablespoons drippings.

Cook zucchini with oregano in drippings until tender. Add remaining ingredients except bacon. Heat; stir occasionally. Garnish with bacon. This kitchen- tested recipe makes about 5 1/2 cups, 4 servings.