I know that casseroles like this are old fashioned and not particularly healthy because of the canned soups and the mayonnaise, but I made this on a nostalgic whim this past week, and I have to admit that I quite liked it. The asparagus, mushrooms, chicken and pasta worked well together. Very much comfort food. Also, I substituted fresh asparagus and fresh mushrooms for the canned versions, and that was a big plus. I don't know. It just hit the spot.
3 cups cooked and cubed or shredded chicken
2 cans cut green asparagus (I used fresh asparagus, which I steamed. Didn't really measure. At least the equivalent of two cans. Probably a bit more. Cut up into one-inch pieces)
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup mayonnaise
1 can mushrooms, drained (again, I used fresh rather than canned. Probably about a cup and a half of sliced button mushrooms)
1 8-oz package egg noodles, cooked
1 cup shredded cheddar cheese
1/2 cup slivered or sliced almonds
Combine first seven ingredients. Bake in a 9 x 13" pan for 30 minutes at 350 degrees. Last 10 minutes of baking time, sprinkle 1 cup shredded cheddar cheese and 1/2 cup slivered almonds on top of the casserole.