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Asparagus Chicken Divan
SUBMITTED BY:
Jeanne Koelsch
"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"
RECIPE RATING:
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(13)
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PREP TIME
20 Min
COOK TIME
25 Min
READY IN
45 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 pound skinless, boneless chicken breast halves
2 pounds fresh asparagus, trimmed
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 teaspoon Worcestershire sauce
1/4 teaspoon ground nutmeg
1 cup grated Parmesan cheese, divided
1/2 cup whipping cream, whipped
3/4 cup mayonnaise*
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DIRECTIONS
Broil chicken 6 in. from the heat 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 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 degrees F 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.
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REVIEWS
Reviewed on Mar. 1, 2008 by
novetopaz25
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novetopaz25
Mar. 1, 2008
This recipe is a definite keeper. I used fresh asparagus and a little less mayo for my tastes. This was a big hit with my teenage daughter!
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1 user found this review helpful
This recipe is a definite keeper. I used fresh asparagus and a little less mayo for my tastes....
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Reviewed on Feb. 6, 2008 by
shirrell
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shirrell
Feb. 6, 2008
This recipe is wonderful. I followed the directions, except for a couple of changes. I omitted the nutmeg, as my family doesn't care for the taste, and I mixed the cream and mayonise with the soup mixture; added salt and pepper. Absolutely delicious served over rice, there were no left-overs. Thanks
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1 user found this review helpful
This recipe is wonderful. I followed the directions, except for a couple of changes. I...
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Reviewed on Jan. 10, 2008 by Kristin
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Kristin
Jan. 10, 2008
Everyone who ate this loved it! I've made it twice. The first time we substituted fat-free half and half for the whipping cream, no nutmeg, and shredded parmesan rather than grated. The second time we used regular half and half, and about half the amount of nutmeg the recipe calls for. Both times we served it over rice, which tasted great! I'll definitely make it again.
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1 user found this review helpful
Everyone who ate this loved it! I've made it twice. The first time we substituted fat-free...
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Reviewed on Dec. 20, 2007 by
docswife
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docswife
Dec. 20, 2007
I had pencil thin asparagus so I did not blanch it before cooking in the oven. I did not care for this recipe nor did my children, but my dh loved it. I found it hard to serve, the soup and topping became quite runny. Overall the flavors were good but I will make several changes in the future. I will cut the asparagus into bite size pieces and add some spices to the chicken before roasting it. Will try this again in the future.
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1 user found this review helpful
I had pencil thin asparagus so I did not blanch it before cooking in the oven. I did not care...
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Reviewed on Dec. 17, 2007 by Brittany
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Brittany
Dec. 17, 2007
Recipe was ok. Sauce was a little much. I would use less mayo next time. Wasnt worth making again. Brittany
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1 user found this review helpful
Recipe was ok. Sauce was a little much. I would use less mayo next time. Wasnt worth making...
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Reviewed on Dec. 16, 2007 by SW
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SW
Dec. 16, 2007
Just made this and it turned out yummy!! I was a little skeptical of the mayo/whipped cream combo, but even that turned out alright. The nutmeg really makes this dish special and flavorful.
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1 user found this review helpful
Just made this and it turned out yummy!! I was a little skeptical of the mayo/whipped cream...
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Reviewed on Dec. 3, 2007 by LORETTA13
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LORETTA13
Dec. 3, 2007
I made this recipe because my 21 year old daughter loves asparagus and I rarely cook with it. The entire group (5 of us) loved it and wants me to make it again. I used half and half instead of whipping the cream and it turned out lovely.
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1 user found this review helpful
I made this recipe because my 21 year old daughter loves asparagus and I rarely cook with it. ...
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Reviewed on Jun. 3, 2007 by NoellesMommy
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NoellesMommy
Jun. 3, 2007
I have made this recipe many times (I got it from the Taste of Home magazine) and it is DELICIOUS!!! It is one of our favorite meals and the kids love it too.
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1 user found this review helpful
I have made this recipe many times (I got it from the Taste of Home magazine) and it is...
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Reviewed on May 5, 2008 by Jessica Traylor
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Jessica Traylor
May 5, 2008
I found this easy to put together and absolutely loved the flavor. I plan an working with the seasoning a little just to see what I can come up with, but I do already love it as it is.
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0 users found this review helpful
I found this easy to put together and absolutely loved the flavor. I plan an working with the...
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Reviewed on Jan. 4, 2008 by
PammyR
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PammyR
Jan. 4, 2008
This was an excellent recipe. I had to make a few adjustments based upon what I had on hand, but Yummy!! Used chicken bone in breast and added favorite spices. Then I cooked in the oven for 45 minutes. When the chicken was complete, I removed it from the pan, drained most of the juices and mixed the remainder with the soup mix. I returned the chicken to the pan, added 2 cans of asparagus and pour soup mix on top. I forgot the cheese...but let it cook for 20 minutes. I then added the mayo/cheese mixture and popped it in the broiler. Served with rice. Yummy, yummy...and it looks beautiful.
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0 users found this review helpful
This was an excellent recipe. I had to make a few adjustments based upon what I had on hand,...
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