Artichoke Cheesy Chicken

This consists of white meat chicken smothered in bacon, mushrooms, artichokes, olives and mushrooms in a creamy sauce. Does it get any better? Serve over cooked penne pasta, if desired.

1 pound bacon
1 pound fresh mushrooms, sliced
2 skinless, boneless chicken breast halves - cooked
1 (6.5 ounce) jar marinated artichoke hearts, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 pint heavy cream
1 (6 ounce) can black olives, drained
2 tablespoons grated Parmesan cheese
1 tablespoon garlic, minced
salt and pepper to taste
1 (6 ounce) package feta cheese, crumbled

Directions
1. Fry bacon in a large skillet over medium heat. Remove from skillet, leaving 3 tablespoons of the bacon grease in the skillet. Set bacon aside.

2. Add mushrooms to skillet and saute for 3 to 4 minutes at fairly high heat. Reduce heat to low and add the chicken, artichoke hearts, soup, cream, olives, Parmesan cheese, garlic and salt and pepper to taste.

3. When this mixture begins to simmer, slowly stir in feta cheese. Crumble about 1/2 of the bacon into the skillet and let all simmer, stirring often, for 5 to 10 minutes.