Asparagus Chicken Divan Recipe
Ingredients
| 1 pound boneless skinless chicken breasts | ||
| 2 pounds fresh asparagus, trimnied | ||
| Cream of chicken soup | 1 Can (10oz), condensed | |
| Worcestershire sauce | 1 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Parmesan cheese | 1 Cup (16 tbs), grated | |
| Whipping cream | 1/2 Cup (16 tbs), Whipped | |
| Mayonnaise | 3/4 Cup (16 tbs) | |
Directions
Broil chicken 6 in from the heat 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 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.
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 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.
Chef
