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Chicken Asparagus Divan Recipe

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Chicken Asparagus Divan Recipe

Prep: 30 min. Bake: 25 min.

Yield: 4 Servings

30 25 55

Ingredients

4 boneless skinless chicken breast halves
Onion and celery with tops
Water
1/2 teaspoon salt
2 tablespoons chopped onion
1/2 cup grated Parmesan cheese, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 pound fresh asparagus spears, cooked until crisp-tender
1/3 cup heavy whipping cream
1/3 cup mayonnaise

Directions

In a skillet, place chicken, onion, celery, water to cover and salt. Bring to a boil; reduce heat and simmer until chicken is tender. Drain and discard liquid. Combine chopped onion, 1/3 cup Parmesan cheese and soup. Spread half of the mixture in the bottom of a 13-in. x 9-in. baking pan. Top with asparagus, then chicken and remaining soup mixture. Bake at 350°, covered, for 25 minutes or until heated through. Combine cream and mayonnaise. Spread over chicken. Sprinkle remaining Parmesan cheese on top. Brown lightly under broiler. Serve immediately. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 452 calories, 32 g fat (10 g saturated fat), 111 mg cholesterol, 1,227 mg sodium, 9 g carbohydrate, 2 g fiber, 31 g protein.

Originally published as Chicken Asparagus Divan in Country Extra May 1992, p49

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken Asparagus Divan

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(1-1) of 1 reviews

Reviewed on Mar. 13, 2012 by lafleur

Very good. Did change the cooking style. Seasoned & browned the chicken instead of simmering in water w/onion & celery, and did not pre-cook the asparagus. Will definitely make again.