Asparagus Chicken Divan Recipe

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I first came across this recipe at a restaurant while living in New York City many years ago. This makes a delectable dish for lunch or dinner served with a simple tossed salad. —Jeanne Koelsch, San Rafael, California
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6-8 servings


  • 1 pound boneless skinless chicken breasts
  • 2 pounds fresh asparagus, trimmed
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground nutmeg
  • 1 cup grated Parmesan cheese, divided
  • 1/2 cup heavy whipping cream, whipped
  • 3/4 cup mayonnaise

Nutritional Facts

1 serving (1 cup) equals 356 calories, 29 g fat (9 g saturated fat), 70 mg cholesterol, 634 mg sodium, 6 g carbohydrate, 1 g fiber, 18 g protein.


  1. Broil chicken 4-6 in.from the heat for 6-8 minutes on both sides or 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.
  2. In a small 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.
  3. 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. Yield: 6-8 servings.
Originally published as Asparagus Chicken Divan in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p62

Full-Bodied White Wine

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

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Reviewed Oct. 13, 2012

"This recipe is absolutely delicious. I used canned chicken chunks as that is what I had on hand and it had great flavor. I would only suggest cutting the asparagus in half for easier serving. It's definitely a keeper."

Reviewed Mar. 13, 2012

"This really turned out nice and my 11 year old ate the asparagus!"

Reviewed Oct. 29, 2011

"I think this recipe needs to be reviewed and quickly- the other lady is right- you'all have left out some major facts!"

Reviewed Jan. 5, 2009

"This recipe has whipping cream and mayonnaise but it doesn't tell me when to mix or with what to mix it with! Could you tell me when to mix it in with the ingredients. This sounds like a real good recipe.

Thank you
Beverly Verrier"

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