Creamed Chicken and Asparagus Casserole

I had 1/2 a rotisserie chicken from Sam's leftover so came up with this casserole tonight. We really liked it.

3 c. uncooked ziti pasta (elbow macaroni or other pasta would work fine)
1 lb. fresh asparagus
2 c. cubed, cooked chicken (or the 1/2 chicken)
1 small can mushrooms, drained (or 1 c. fresh would be great)
1 can cream of celery soup
1 can cream of chicken soup
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. milk
1/2 to 1 c. shredded cheddar
1/3 tsp. celery seed
1/2 tsp. poultry seasoning
1/2 tsp. celery salt
1/2 sleeve Ritz crackers, crushed
1/4 c. butter, melted

Preheat oven to 350 degrees. Cook pasta in boiling, salted water for 10 minutes; drain. Cook asparagus just until tender, then cut into 1" pieces. Put into bowl with chicken. Mix soups, mayonnaise, sour cream, milk, cheddar, & seasonings. Pour over asparagus mixture & mix to coat. Add pasta & stir to coat. Add pasta & stir to coat. Pour into greased 9"x 13" baking dish & sprinkle with cracker crumbs mixed with the melted butter. Bake for 30 minutes at 350 degrees or until heated through. Serves 8-10.