Preheat oven to 350°F.

In a medium saucepan, boil pasta until just tender. (The pasta will cook a bit more when mixed into the casserole and baked.)

In a cast iron or oven safe pot, melt butter over medium heat. Add diced onions and sauté.

Stir in flour and cook a minute. Add salt, pepper and garlic powder. Stir to combine.

Stir in a small amount of evaporated milk until well blended and then add the rest of the milk and water. (If you don’t have evaporated milk, you can use 2 1/2 cups of milk and omit the water.)

Add the carrot, asparagus, chicken, and cooked pasta. Stir to combined. (Or you can use canned chicken for this recipe.)

Top with cheese.

Combine second amount of butter and breadcrumbs. Sprinkle overall.

Bake uncovered at 350°F for 30 minutes, or until browned.