Asparagus, pasta, and chicken bake

My mission to clean out our pantry though cooking continues with this recipe. Somehow my family managed to accumulate four boxes of spaghetti, that's a lot of pasta. Luckily the pioneer woman's community page, tasty kitchen, came to the rescue with this recipe. I love this recipe its quick, easy, and delicious plus it makes a good sized batch. I served it with garlic bread and a side of veg all casserole. This is one yummy week night meal.

Cheesy Asparagus, chicken, and pasta bake
½ cups Chopped Onion
3 cloves Garlic, Chopped Finely Or Pressed
½ cups Reduced-sodium, Fat-free Chicken Broth
1 can Healthy Request Cream Of Chicken Soup, 10 Ounce Can
¼ teaspoons Salt
⅛ teaspoons Black Pepper, Or More To Taste
1 cup Pre-cooked Chicken Breast, Chopped
12 spears Asparagus, Cut Into 2-3 Inch Pieces
4 ounces, weight Whole-wheat Spaghetti, Uncooked
½ cups Cheese, Your Favorite Kind

Preheat oven to 350F and coat an 8-inch square baking pan with cooking spray. Combine onion, garlic, chicken broth, cream of chicken soup, salt, and pepper in a large bowl. Whisk until completely combined, then add chicken breast and asparagus spears.
Break uncooked spaghetti into 2-inch pieces and add to chicken mixture, mixing slowly to make sure all spaghetti pieces are covered so they absorb moisture.
Put mixture into prepared pan and sprinkle 1/2 cup cheese evenly over top. Cover with foil, and bake for 35 minutes. Uncover and bake for another 10 minutes until bubbly.