1 jar (8 oz.) process cheese spread
1 can (13 3/4 oz.) chicken broth
2 c. (1 pt.) half & half
2 cans (5 oz. each) boned chicken, diced or 1 1/2 c. diced cooked chicken
1 can (6 oz.) sliced mushrooms, drained
1 tsp. Worcestershire sauce
1 tsp. dry mustard
Salt
6 slices bacon, fried until crisp & crumbled
3 tbsp. fresh or frozen chives

In large saucepan, combine cheese spread, chicken broth and half & half. Stir over low heat until cheese melts and soup is smooth. Stir in chicken, mushrooms, Worcestershire sauce, dry mustard and salt to taste. Simmer 2 or 3 minutes. Serve in bowls each sprinkled with crisp bacon and chives.