Asparagus Chicken Divan
Ingredients
| 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) |
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.
Recipe Summary
Nutrition Facts
Serving size
Calories 754Calories from Fat 484
% Daily Value*
Total Fat 54 g83.1%
Saturated Fat 15 g75%
Trans Fat 0 g
Cholesterol
Sodium 1039 mg43.29%
Total Carbohydrates 20 g6.7%
Dietary Fiber 5 g20%
Sugars 6 g
Protein 45 g90%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
