2 c. elbow macaroni (measure uncooked)
2 slices bacon
2 cans cream of mushroom soup
3/4 c. milk
2 tbsp. vinegar
2 tsp. sugar
2 cans Swanson chunk chicken or other cooked chicken you may prepare
1 c. sliced, cooked carrots
1 c. cooked peas
1 c. shredded sharp cheddar cheese

Prepare Creamette macaroni like the package directions; drain and set aside.

Fry bacon until crisp. Remove from pan and crumble. Stir soup, milk, vinegar and sugar into drippings. Heat and mix. Combine in a large bowl the soup mixture and other ingredients. Pour into a 2 1/2 quart casserole. Cover.

Bake at 350 degrees for 30 minutes or until well heated through. Stir once while heating. The amount should be about 8 cups or servings.