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Asparagus Chicken Divan

 Asparagus Chicken Divan
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
6-8 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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.
  • 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.
  • 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.

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Asparagus Chicken Divan (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.