1 pkg. elbow macaroni
2 slices bacon
2 cans cream of mushroom soup
3/4 c. milk
2 tbsp. vinegar
2 tsp. sugar
1 med. clove garlic
2 cans Swanson chunk chicken
1 c. sliced cooked carrots
1 c. shredded Cheddar cheese
1 c. cooked peas

Cook macaroni as directed. Drain and set aside. In 10 inch skillet cook bacon until crisp and remove and crumble. Stir soup, milk, vinegar, sugar and garlic into drippings.

In large bowl combine soup mixture and remaining ingredients. Pour mixture into 2 1/2 quart casserole. Cover and bake at 350 degrees for 20-30 minutes.