Chicken & Asparagus Noodle Casserole

Chicken & Asparagus Noodle Casserole 3 C. dry rotini pasta, cooked in boiling water till tender 1 T. olive oil 1 lb. boneless/skinless chicken breast, cut into bite size pieces 1/2 lb. asparagus, cut into bite size pieces 6 T. butter 1 small onion, finely chopped 1/4 C. all purpose flour 2 C. milk 1 C. chicken broth 1 tsp. salt 1 tsp. garlic powder 1/2 tsp. white pepper 1/2 tsp. mustard powder 1/2 tsp. smoked paprika 1 1/2 C. shredded cheddar cheese (grate your own) 1 1/2 C. panko bread crumbs 1 tsp. dried parsley Heat the oil in a deep skillet over med. high heat. Add the chicken and asparagus, cooking just till the chicken is no longer pink, remove to a plate. Add 4 T. of the butter to the skillet along with the onion and cook for 3-4 minutes. Stir in the flour and cook for about 30 seconds then add the milk and broth. As it begins to thicken stir in the seasonings and the cheese. Once well combined turn off the heat and stir in the chicken and asparagus along with the drained pasta. Pour into a 3 quart baking dish. Melt the remaining butter and stir it into the panko and add the parsley. Spoon over the top. Cover with foil and bake in a 350 degree oven for 35 minutes. Uncover and bake for 10 more minutes.