Tuesday, April 24, 2012


2 cups uncooked elbow macaroni
2 slices bacon
2 cans cream of mushroom soup
3/4 cup milk
2 tablespoons vinegar
2 teaspoons sugar
1 medium garlic clove, minced
2 cans chunk chicken or 1 - 1 1/2 cups cooked shredded or diced chicken
1 can carrots, drained
1 cup shredded sharp cheddar cheese
1 cup frozen peas, slightly thawed

Cook the macaroni according to the package directions and drain and set aside.
In a large skillet over medium heat, cook the bacon until crisp.  Drain bacon and crumble.  Stir soup, milk, vinegar, sugar, and garlic into the bacon drippings.  In a large bowl, combine the soup mixture with the chicken, carrots, peas, and cheese stirring until blended. 

Lightly grease a 2 1/2-quart casserole dish and pour the casserole mixture into the dish.  Place cover on the dish and bake at 350 degrees for a half hour or until heated through.   Makes 6 to 8 servings.

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