Chicken Breasts Supreme

2 slices bacon
6 boneless skinless chicken breast halves
1 small jar sliced mushroms drained
1 10 3/4 ounce can condensed cream of chicken soup
2 T dry sherry
3 oz sliced swiss cheese
1 T chopped chives
3 cups frozen broccoli florets  (use all florets and not stems
for a pretty appearance.)

Cook baon 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 to 5 minutes or until lightly browned, turning once.
Transfer chicken to slow cooker and 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 and cover and cook on high
setting for an additional 10 to 15 minutes or untilcheese is
melted.

Meanwhile microwave broccoli in covered micro safe dish on high
for 6 to 8 minutes or until crisp tender.  Arange chicken,
broccoli and mushrooms on serving platter.  Serve with juices in
crockpot.