Asparagus Chicken Divan

Dish from a New York City restaurant: makes a delectable dish for lunch or dinner served with a simple tossed salad. From Jeanne Koelsch: San Rafael, California. Recipe published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001.

Yield: 8 servings
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Ingredients

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

Preparation

  1. • 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.
  2. • 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.
  3. • 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. Yield: 6-8 servings.


August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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