Asparagus Chicken Divan

Holiday.Cook's picture

Sep. 16, 2011


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.

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

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 754Calories from Fat 484

 % Daily Value*

Total Fat 54 g83.1%

Saturated Fat 15 g75%

Trans Fat 0 g


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