- 6
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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 ( Some reviewers omitted the nutmeg or reduced it by ½. )
- 1 cup grated Parmesan cheese, divided
- 1/2 cup whipping cream, whipped
- 3/4 cup mayonnaise*
- Directions
- ● Broil chicken 6 in. from the heat until juices run clear. (One suggestion was to cut the chicken into thin sliced pieces and stir-fry it in a little oil.)
- ● 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, cut into 2 inch pieces, and place in a greased shallow 2-1/2-qt. baking dish.
- ● Cut chicken into thin slices if broiled.
- ● 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.
Preparation
Step 1
Serve hot over rice.