Preheat oven to 375°F (190°C).

Cut chicken breasts into bite-sized pieces.

Snap off the tough ends of the asparagus and cut into 1-inch pieces.

In a large bowl, combine chicken, asparagus, cream of mushroom soup, milk, butter, garlic powder, salt, and pepper.

Pour the mixture into a greased baking dish.

Bake for 25-30 minutes, or until chicken is cooked through and asparagus is tender.