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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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 Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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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