Cheesy Chicken and Bacon Casserole

4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste

1. Cook & crumble bacon. Set aside and reserve grease. 
2. Cut chicken into bite-sized chunks and cook in bacon drippings, adding garlic, salt & pepper to taste.
3. Preheat oven to 400 degrees.
4. Prepare pasta according to directions and spray a 9 x 13 inch baking pan with non-stick cooking spray.
5. Drain pasta, return to pot. Add soup and one cup of Monterrey Jack cheese.  Mix well.
6. Pour into prepared baking dish. 
7. Top with crumbled bacon and remaining cheese. 
8. Bake at 400 degrees for about 20 minutes, until the cheese is melted and beginning to brown on top.