Heat oven to 350°F.

Spray 2½-quart casserole with cooking spray.

In 12-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp.

Transfer from skillet to paper towels; drain and cool.

Crumble; set aside.

Discard all but 2 tablespoons bacon drippings in skillet.

Add onion, bell pepper, mushrooms and thyme to drippings; cook over medium heat about 9 minutes, stirring frequently and breaking apart onion pieces with spoon, until onion is translucent.

Sprinkle mushroom mixture with flour; stir until moistened.

Stir in broth and salt.

Cook about 2 minutes, stirring frequently, until mixture boils and thickens.

Stir in chicken; sprinkle with Swiss chard.

Cover; cook 2 to Minutes or until Swiss chard is partially softened.

Remove ¼ cup of the Swiss chard; reserve.

Stir bacon into mixture in skillet.

Pour chicken-mushroom mixture into casserole.

Heat sweet potatoes as directed on bag until 160°F; stir.

Swirl reserved Swiss chard into sweet potatoes with spoon.

Spoon evenly over mushroom mixture; spread evenly.

Bake uncovered about 35 minutes or until filling is hot and potatoes just begin to brown.

Cool 5 to 10 minutes before serving.