Monday, March 11, 2013

Divan, Divine, It's Really All the Same!

Remember last week when I told you here, that I finally decided to crack open the recipe box I received at one of my bridal showers {nearly 2 years ago} and give some of the recipes a go?! While meal planning last week and picking out the Honey Chili Salmon recipe in the box, I decided to try another one in the box as well! Sharon, who has been like a big sister to me practically my whole life, gave me this recipe for Asparagus Chicken Divan, in which now I am crazy excited over it, because it was a huge hit! While she mentioned that the leftovers weren't that great, I thought they tasted just as well for my work lunch the next day! None-the-less the recipe was easy and perfect, yet again, for a quick and easy week night dinner {y'all know I'm all for that}! You should definitely give this one a shot!

The Recipe Card
What You Will Need:

Nutmeg-Whipping Cream-Mayonaise-Asparagus-Chicken- Parmesan Cheese-Cream of Chicken Soup-Worcestershire Sauce
1 pound Boneless Skinless Chicken Breasts 
2 pounds fresh asparagus, trimmed {I only used a pound}
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:
 
Broil chicken 4-6 inches from the heat for 6-8 minutes on both sides or until juices run clear. 

Meanwhile, in a large skillet, bring 1/2 inches 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 small bowl, combine 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 for 20 minutes. 

Fold whipped cream into mayonnaise; spread over top. Sprinkle with remaining Parmesan cheese. 



Broil 4-6 inches. from the heat for about 2 minute or until golden brown. 


Serve alone or over brown rice {as I did}!


I really do enjoy cooking and finding recipes that work with our schedule and tastes! I know I sound like a broken record but I love recipes that don't require a lot of prep time or cook time for our work week! I also enjoy using our slow cooker, especially on gym nights! Are any of you fans of Chicken Divan?! This was the first time I had ever had it and had no idea it was actually a pretty popular "casserole" dish that is normally made with broccoli! Learn something new everyday right?! 

Have a glorious Monday my darlings!!! The weather seems to be improving this week and I am loving the warm temperatures and the shining sun! It's good for the soul! 

XoXo! 

2 comments:

  1. I'm going to need you to just copy all of your recipe cards for me! LOL

    This look absolutely delicious. Asparagus is one of our favorite vegetables & chicken is our favorite meat, so I can only imagine how well this recipe will go over in my house!

    Thanks for sharing!!

    xo, Ashley

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  2. My mouth is officially watering! yumm! Lauran this looks so good. You seriously are quite the little chef! I need to be more like you when it comes to cooking at home.

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