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2 c. elbow macaroni, uncooked
2 slices bacon
2 cans cream of mushroom soup
3/4 c. milk
2 Tbsp. vinegar
2 tsp. sugar
1 medium clove garlic, minced
2 cans Swanson chunk chicken
(white meat)
1 c. cooked carrots
1 c. cooked peas
1 c.shredded sharp Cheddar

Prepare macaroni. Set aside. In 10-inch skillet cook
bacon until crisp. Remove from pan and crumble. Add soup,
milk, vinegar, sugar and garlic. In a large bowl add soup
mixture and the rest of the ingredients. Pour into casserole.
Cover and bake at 350 degrees for 30 minutes.
Note: garlic salt or powder can be used instead of
clove of garlic.

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