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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
• 1 cup grated Parmesan cheese, divided
• 1/2 cup whipping cream, whipped
• 3/4 cup mayonnaise*

Description

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

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