Tuesday, October 30, 2012


This is a recipe from my husband's cousin's wife.

1 pkg. (7-oz) elbow macaroni, cooked according to package directions
2 slices bacon
2 cans cream of mushroom soup
3/4 cup milk
2 tbsp. vinegar
2 tsp. sugar
1 medium clove garlic, minced
2 cans chunk chicken
1 cup sliced cooked carrots
1 cup sharp shredded Cheddar cheese
1 cup cooked peas

In a 10-inch skillet cook the bacon until crisp; remove and crumble.  Stir the soup, milk, vinegar, sugar, and garlic into the drippings in the skillet.  In a large bowl, combine the soup mixture and the remaining ingredients.  Pour the mixture into a 2 1/2-quart casserole; cover.  Bake at 350 degrees for 30 minutes until hot.  Stir.

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