Asparagus Chicken Divan
|Boneless skinless chicken breasts||1 Pound|
|Asparagus||2 Pound, trimmed|
|Condensed cream of chicken soup||10 3⁄4 Ounce (Undiluted, 1 Can)|
|Worcestershire sauce||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Grated parmesan cheese||1 Cup (16 tbs), divided|
|Whipping cream||1⁄2 Cup (8 tbs), whipped|
|Mayonnaise||3⁄4 Cup (12 tbs)|
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.
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.