Fry the bacon in a skillet and crumble it. Set it aside
Cut the chicken breasts into bite-size pieces and fry them in the same skillet. Add salt, pepper, and garlic powder.
Preheat the oven to 400F. Cook the pasta according to the package directions and drain. Return the pasta to the pot and add the cooked chicken, 2 cans of cream of chicken soup, chopped tomato, and half of the shredded cheese. Stir until combined.
Pour into a 9x13-inch casserole dish. Sprinkle with bacon and leftover cheese. Bake for 20 minutes. Sprinkle with green onions before serving.
Notes
You can use any pasta in this casserole. Cook it al dente as it will continue to cook in the oven for another 20 minutes.
Almost all ingredients are interchangeable here. For example, instead of tomatoes, you can use corn or peas. Just toss them in boiling pasta 5 minutes before you drain it.