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1
Preheat oven to 350 degrees F (175 degrees C).
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2
Bring a large pot of lightly salted water to a rolling boil.
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3
Stir in egg noodles and return to a boil.
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4
Cook the noodles uncovered, stirring occasionally, until cooked through but still slightly firm, about 5 minutes.
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5
Drain well.
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6
Sprinkle both sides of chicken breasts with salt and seasoned salt.
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7
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.
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8
Set chicken breasts aside.
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9
Mix cream of mushroom and cream of chicken soups, Cheddar cheese, mushrooms, and garlic in a large bowl.
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10
Spread noodles in an even layer into the bottom of an 8x8-inch baking dish.
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11
Arrange asparagus spears in a layer over the noodles.
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12
Dice chicken breasts and spread over the asparagus spears.
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13
Pour soup mixture over the asparagus.
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14
Sprinkle cracker crumbs evenly over the casserole; drizzle melted butter over the crumbs.
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15
Cover the dish and bake in the preheated oven for 15 minutes.
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16
Remove the cover and bake until the casserole is bubbling and the crumbs are browned, about 15 more minutes.
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17
Allow to stand 10 minutes before serving.
