Chicken Asparagus Divan
|Frozen asparagus||16 Ounce (2 Packages)|
|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Worcestershire sauce||1 Teaspoon|
|Ground nutmeg||1 Dash|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Sliced cooked chicken||2 Cup (32 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
Cook asparagus according to package directions; drain.
Arrange in a 12 x 7 1/2 x 2 inch baking dish.
Stir together soup, Worcestershire sauce, and nutmeg; pour half over asparagus.
Sprinkle with 1/3 of the cheese; Top with chicken and remaining soup mixture.
Sprinkle with another 1/3 of the cheese.
Bake, uncovered, at 350° till heated through, about 20 minutes.
Whip cream just till soft peaks form; fold in mayonnaise.
Spread mixture over chicken; sprinkle with remaining 1/3 of the cheese.
Broil 3 to 4 inches from heat till topping is golden, 1 to 2 minutes.