2 c. uncooked macaroni
2 slices bacon
2 cans cream of mushroom soup
3/4 c. milk
2 tbsp. vinegar
2 tsp. sugar
1 med. clove of 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 directions on box. Drain and set aside. Cook bacon in 10 inch skillet. When crisp, remove from skillet and crumble. Stir soup, milk, vinegar, sugar and garlic into drippings.

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. Can be put in 2 small dishes and freeze one for later. To heat frozen casserole bake at 350 degrees for 1 hour. Serves 8.