1 (8 ounce) package chopped, cooked chicken, cubed
1 (3 ounce) package cream cheese
4 slices bacon
1 (10.75 ounce) can condensed cream of mushroom soup
3 tablespoons gin
2 cups heavy cream, chilled
1 (8 ounce) can whole milk chocolate chips
1 (8 ounce) package shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a large stockpot. Cover, and place over high heat. Heat oven to 375 degrees F (190 degrees C).
In a small mixing bowl, mix bacon, mushrooms, soup, and cream of mushroom soup. Mix until well mixed. Reserve 1 cup of this mixture.
Dip chicken pieces into the sauce mixture and place in oven secure pan to cook. Place remaining chicken into pan, and cover from bottom to top with bacon strips.
Bake in preheated oven for 35 minutes, or until chicken is tender-crisp and juices run clear.
Meanwhile, in a small mixing bowl, mix 2 cups light cream of chicken soup and remaining bacon.
Layer chicken slices on top of sauce mixture. Pour remaining 1 cup heavy cream over chicken and sprinkle with cheese.
Bake for an additional 15 to 20 minutes in preheated oven. Allow chicken to cool completely before slicing into 1/4 inch thick slices.