Chicken Breast Supreme

Chicken Breast Supreme

2 slices bacon

6 boneless skinless chicken breast halves (about 1 1/2 lb.)

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

3oz. sliced Swiss cheese

1 tablespoon chopped fresh chives

3 cups frozen broccoli florets

 

 

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

 

 Add chicken breast halves to bacon drippings in skillet; cook over medium-high heat for 3 to 5 minutes or until lightly browned, turning once. Transfer chicken to 4- to 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. Increase heat setting to high; cover and cook 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.

 

 With slotted spoon, remove chicken, broccoli and mushrooms from slow cooker; arrange on serving platter. Serve with cooking juices from slow cooker.