Chicken Breasts Supreme

2 slices bacon

6 boneless skinless chicken breast halves

1 (4.5 oz) jar Sliced Mushrooms, drained

1 (10 3/4 oz) can condensed cream of chicken soup

2 tablespoons dry sherry, if desired

3 oz sliced Swiss cheese.

1 tablespoon chopped chives

3 cups frozen broccoli florets

Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels. Reserve bacon drippings in skillet.

Add chicken to bacon drippings in skillet; cook over medium-high heat for 3 - 5 minutes or until lightly browned, turning once. Transfer chicken to 4 - 6 quart slow cooker. Top with mushrooms. In same skillet, stir together soup and sherry. Spoon over mushrooms

Cover; cook on low setting for 3 to 4 hours.

Top mixture in slow cooker with cheese slices. Sprinkle with chives. Crumble bacon over cheese. Cover; cook on high setting for an additional 10 to 15 minutes or until cheese is melted.

Meanwhile, microwave broccoli in covered microwave safe dish on High for 6 to 8 minutes or until crisp-tender. Arrange chicken, broccoli and mushrooms on serving platter. Serve with cooking juices.