Cheesy Chicken Asparagus Casserole

½ pound farfalle (bow tie) pasta

1 pound fresh asparagus - tough ends snapped off and spears halved crosswise

cooking spray

3 (10.75 ounce) cans cream of asparagus soup

1 cup milk

2 cooked chicken breast halved - thinly sliced

1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook uncovered, stirring occasionally, until tender but still slightly firm, about 12 minutes. Drain well and set aside.

Place asparagus into a large skillet with about 1 inch of water. Place over medium heat, bring to a boil, and reduce heat to low. Cover skillet and cook until asparagus pieces are bright green and tender, about 8 minutes; drain well and set aside.

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

Spray a 9x13-inch baking dish with cooking spray.

Whisk cream of asparagus soup with milk in a bowl until smooth.

Spread the cooked bow tie pasta over the bottom of the baking dish.

Pour about 1/4 of the soup mixture over the pasta, stirring gently to coat pasta with soup.

Lay chicken breast slices over pasta.

Spread the asparagus over the chicken slices.

Pour remaining soup mixture evenly over the casserole, being sure it soaks through to the bottom of the dish. Top casserole with shredded Cheddar-Monterey Jack cheese.

Bake in the preheated oven until the casserole is hot and the cheese topping is browned and bubbling, about 35 minutes.