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Chicken Asparagus Divan

 Chicken Asparagus Divan
You could call cooking my hobby...I love to do it, trying new recipes whenever I get the chance. This is the recipe that gets the most requests.
4 ServingsPrep: 30 min. Bake: 25 min.


  • 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


  • 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.

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Chicken Asparagus Divan (continued)

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