Chicken Asparagus Divan Recipe

4.5 1 3
Chicken Asparagus Divan Recipe
Chicken Asparagus Divan Recipe photo by Taste of Home
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Chicken Asparagus Divan Recipe

Read Reviews
4.5 1 3
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

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

Nutritional Facts

1 each: 452 calories, 32g fat (10g saturated fat), 111mg cholesterol, 1227mg sodium, 9g carbohydrate (3g sugars, 2g fiber), 31g protein.

  • 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
  1. 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.
Originally published as Chicken Asparagus Divan in Country Extra May 1992, p49

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lafleur User ID: 2115534 40358
Reviewed Mar. 13, 2012

"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."

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