1 (8 ounce) can sliced mushrooms, drained
1/4 cup heavy cream
1 avocado, peeled, cut into 1/2 inch cubes
1 3/4 cups shredded mozzarella cheese
1/4 teaspoon paprika
2 tablespoons balsamic vinegar
3 tablespoons milk
1 cup shredded Swiss cheese
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cornstarch
In a medium-size mixing bowl, combine mushrooms, bacon and cheese. Mix thoroughly, cover and refrigerate for 24 hours.
Preheat grill for high heat and lightly oil grate.
Mix cooked chicken, bacon and cheese with remaining 1/2 cup mushroom mixture, fermented ketchup, cream cheese, ranch dressing and cheese mixtures. Pour mixture over chicken and sandwich it evenly with cheese. Arrange on broiler pan. Dust bottom and sides of pan with paprika. Pour the ketchup over the chicken and sprinkle with Swiss cheese. Serve hot.