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

In a large saucepan, combine cheese spread, chicken broth and half and 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 to 3 minutes. Serve in bowls, each serving sprinkled with crisp bacon and chives. Serves 4 to 6.