1️⃣ Cook the turkey bacon: In a large skillet, cook the turkey bacon over medium heat until crispy. Remove and place on a paper towel-lined plate to drain. Once cool, crumble and set aside.

2️⃣ Prepare the chicken: In the same pan with the turkey bacon drippings, cook the chicken pieces over medium heat. Season with garlic powder, salt, and pepper. Cook until the chicken is no longer pink in the center (about 5-7 minutes). Remove from heat.

3️⃣ Cook the pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Cook the spiral pasta according to the package instructions until al dente. Drain and return to the pot.

4️⃣ Mix the casserole base: To the pot with the drained pasta, add the cooked chicken, both cans of cream of chicken soup, and 1 cup of Monterrey Jack cheese. Stir well to combine.

5️⃣ Assemble the casserole: Spray a 9×13-inch baking dish with non-stick cooking spray. Pour the pasta mixture into the prepared dish, spreading it evenly.

6️⃣ Add toppings: Sprinkle the crumbled turkey bacon on top, then cover with the remaining 1 cup of Monterrey Jack cheese.

7️⃣ Bake: Preheat the oven to 400°F (200°C). Bake the casserole for about 20 minutes or until the cheese is melted and starts to brown on top.

8️⃣ Serve and enjoy: Remove from the oven, let it sit for 5 minutes, then serve warm.