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Asparagus Chicken Divan

I first came across this recipe at a restaurant while living in New York City many years ago. This makes a delectable dish for lunch or dinner served with a simple tossed salad. —Jeanne Koelsch, San Rafael, California
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    6-8 servings

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 2 pounds fresh asparagus, trimmed
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground nutmeg
  • 1 cup grated Parmesan cheese, divided
  • 1/2 cup heavy whipping cream, whipped
  • 3/4 cup mayonnaise

Directions

  • Broil chicken 4-6 in.from the heat for 6-8 minutes on both sides or until juices run clear. Meanwhile, in a large skillet, bring 1/2 in. of water to a boil. Add asparagus. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and place in a greased shallow 2-1/2-qt. baking dish. Cut chicken into thin slices.
  • In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Spread half over asparagus. Sprinkle with 1/3 cup Parmesan cheese. Top with chicken. Spread remaining soup mixture over chicken; sprinkle with 1/3 cup Parmesan cheese.
  • Bake, uncovered, at 400° for 20 minutes. Fold whipped cream into mayonnaise; spread over top. Sprinkle with remaining Parmesan cheese. Broil 4-6 in. from the heat for about 2 minutes or until golden brown.
Nutrition Facts
1 cup: 356 calories, 29g fat (9g saturated fat), 70mg cholesterol, 634mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 18g protein.

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