For the asparagus: Wash, rinse and pat dry. grab 3-4 stalks at a time, hold them at each end. bend them in the middle until they snap. Discard the woody ends. Chop the remaining tips into 1 inch spears, and set aside.
Season the cubed (uncooked) chicken breasts with the following: half the salt, half the pepper, half the crushed red pepper, basil, thyme, rosemary, onion powder and garlic powder. Toss to coat evenly.
In a medium sauce pan heat the bacon up over medium heat for about 2-3 minutes. Add the onion and continue cooking until bacon is just crispy. Add the minced garlic and saute for 30 seconds. Remove bacon from pan (leave drippings) and set aside.
Preheat oven to 350.
Saute the chicken in the bacon grease until cooked through, 5-7 minutes.
In a medium mixing bowl combine: 2 cans of soup, sour cream, milk and evaporated milk. Season with remaining half of the pepper, salt and crushed red pepper. Whisk until smooth. Stir in the bacon and onion mixture until thoroughly combined. (should be about as thick as a good gravy, if need be thin it down with water 1/4 cup at a time).
In a greased 13x9 inch baking dish place the chicken in a single layer across the bottom. Pour the gravy over the top. Place the asparagus over the top so that it is evenly covered. Bake for 30 minutes.
After 30 minutes sprinkle the cracker crumbs evenly over the top and bake an additional 10 minutes, until golden brown. Remove and let sit about 5 minutes. Enjoy over cooked rice.