3 tablespoons olive oil
3 cloves garlic, minced
1 large onion, chopped
2 tablespoons Worcestershire sauce
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons fresh lemon juice
1 (10 ounce) can sliced mushrooms
1/2 teaspoon chopped fresh thyme
1/4 teaspoon dried basil
1 1/2 cups sliced fresh mushrooms
2 teaspoons chopped fresh parsley
3 tablespoons dry Dijon mustard
6 ounces sliced green onions
1/2 cup shredded mozzarella cheese
Heat olive oil in a large saucepan over medium heat. Saute garlic until golden. Add onion and cook until golden; Stir in Worcestershire sauce and lemon juice. Bring to a boil.
Stir in cream of mushroom soup, lemon juice, mushrooms, thyme, basil, parsley, cheese and mushrooms. Heat well.
Stir in chicken, bacon, mushroom mix and mushroom sauce. Stirring constantly, cook over medium heat until chicken is browned and bacon is crisp. Serve warm.