Cook the bacon: In a large skillet, fry 6 halal bacon strips over medium heat until crispy. Crumble and set aside.
Prep the chicken: Cut chicken into 1-inch cubes. Cook in the same skillet with 1/2 tsp salt, 1/4 tsp pepper, and garlic powder until no pink remains.
Boil the pasta: Preheat oven to 400°F (200°C). Cook pasta according to package instructions, then drain and return to pot. Toss with remaining 1/4 tsp salt and pepper.
Combine mix-ins: To the pasta, add cooked chicken, undiluted cream of chicken soup, chopped tomato, and 1.5 cups cheddar cheese. Stir until fully combined.
Assemble the casserole: Transfer the pasta mixture to a greased 9×13-inch baking dish. Sprinkle with crumbled bacon and remaining 0.5 cups cheese.
Bake and serve: Bake for 20 minutes or until the top is golden and bubbly. Garnish with green onions before serving.