1cupgarlic-pepper french fried onions [I used Fresh Gourmet]
Preheat the oven to 350°F and spray an 8 x 12 inch dish with cooking spray. Set aside.
Cook the elbow macaroni in salted water per the instructions on the package, until al dente. While the macaroni is cooking, in a large mixing bowl, whisk together the soup, melted margarine, sour cream, mayonnaise, milk and dressing mix. Season to taste with black pepper.
Add the chopped chicken to the mixing bowl, along with the frozen peas, green onions and crumbled bacon.
Drain the pasta well then add to the mixing bowl. Stir until evenly coated.
Add the shredded cheese reserving one cup to sprinkle on top.
Pour into the baking dish, then sprinkle with the reserved shredded cheese and garlic-pepper french fried onions.
Bake for 35-40 minutes until bubbly and golden.
I always use Fresh Gourmet french fried onions in my recipes. In my grocery store they are usually located in the Produce department.