Cheesy Chicken and Bacon Pasta

4-5 boneless, skinless chicken breasts, cooked, cut in pieces
6 strips bacon, cooked and chopped (I use 3 oz. Oscar Mayer real bacon pieces)
2 cans cream of chicken, or cream of mushroom soup (or one of each)
2 c. shredded Monterey Jack cheese
1 box (13-16 oz) spiral or rotini pasta, cooked and drained
1 garlic clove, minced
salt and pepper to taste
1 (14.5 oz) can diced tomatoes, drained

Spray a 9x13 dish. Preheat oven to 400 degrees. Combine chicken, soups, 1 c. cheese, garlic, salt & pepper. Add pasta & tomatoes. Stir to mix well. Pour into dish. Top with crumbled bacon and remaining cheese. Bake at 400 degrees for 20 minutes, until cheese is melted and beginning to brown on top.