Preheat the oven to 375°F (190°C).

In a skillet, cook the bacon until crispy. Remove and crumble.

In the same skillet, add the diced potatoes and cook for about 10 minutes until slightly tender.

In a large mixing bowl, combine the cooked potatoes, chicken breasts, asparagus, crumbled bacon, cheddar cheese, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.

Mix well until all ingredients are evenly coated.

Transfer the mixture to a greased casserole dish.

Cover with aluminum foil and bake for 30 minutes.

Remove the foil and bake for an additional 15 minutes, or until the chicken is cooked through and the top is golden brown.

Let the casserole cool for a few minutes before serving.

Garnish with additional bacon or cheese if desired.