Chicken Asparagus Casserole Recipe

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to a rolling boil. Stir in egg noodles and return to a boil. Cook the noodles uncovered stirring occasionally until cooked through but still slightly firm about 5 minutes. Drain well.

Sprinkle both sides of chicken breasts with salt and seasoned salt.

Heat vegetable oil in a large skillet over medium heat and cook chicken breast halves in the hot oil until browned and no longer pink in the middle 5 to 8 minutes per side. Set chicken breasts aside.

Mix cream of mushroom and cream of chicken soups Cheddar cheese mushrooms and garlic in a large bowl.

Spread noodles in an even layer into the bottom of an 8x8-inch baking dish.

Arrange asparagus spears in a layer over the noodles.

Dice chicken breasts and spread over the asparagus spears.

Pour soup mixture over the asparagus.

Sprinkle cracker crumbs evenly over the casserole; drizzle melted butter over the crumbs.