Step 1
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.
Step 2
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.
Step 3
Preheat oven to 350 degrees F (175 degrees C).
Step 4
Spray a 9x13-inch baking dish with cooking spray.
Step 5
Whisk cream of asparagus soup with milk in a bowl until smooth.
Step 6
Spread the cooked bow tie pasta over the bottom of the baking dish.
Step 7
Pour about 1/4 of the soup mixture over the pasta stirring gently to coat pasta with soup.
Step 8
Lay chicken breast slices over pasta.
Step 9
Spread the asparagus over the chicken slices.
Step 9
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.