Cover the chicken legs with water in a pot with a little salt. Boil them for 20 min. and drain well. Pour the drained mushrooms in a tray.
Sprinkle the legs with curry, black pepper and wrap each one with a strip of bacon after cutting the strips in 2 down the middle. Arrange them on top of the mushrooms.
Cut the processed cheese into pieces in a bowl and pour 1 cup of hot chicken broth from the boiled legs over them.
Stir very well into a sludge, taste it and if needed add more salt and black pepper, then pour into the tray. Sprinkle with finely chopped parsley and grated cheese on top.
Bake in a preheated 356°F (180 °C) oven for about 25 min. to reddening. Serve with fresh vegetables and a slice of lemon.