1 bunch asparagus, ends trimmed
1 can (16 ounces) vegan cream of mushroom soup
1/4 teaspoon nutmeg
1 teaspoon vegan Worcestershire sauce
1 cup vegan parmesan cheese, divided
1 (12 ounce) package vegan chicken, defrosted and sliced 1/2" pieces
1/2 cup heavy vegan cream, whipped
3/4 cup vegan mayonnaise
1. Cook asparagus in boiling salt water until tender, then drain. Place the asparagus in a large baking dish. Preheat oven to 400 degrees F.
2. Combine soup, nutmeg, Worcestershire sauce, and pour 1/2 mixture over asparagus. Top the asparagus with 1/3 cup parmesan cheese, and top that with the chicken.
3. Pour remaining soup mixture on top. Sprinkle with another 1/3 cup cheese. Bake in oven for 10-12 minutes. While baking, combine the whipped cream with mayonnaise.
4. When chicken is done baking, spread the mayonnaise mixture over the chicken and sprinkle the remaining 1/3 cup cheese. Broil for 2-3 minutes until golden brown.
Source of recipe: This recipe was inspired and modified from the book, "Dishes Men Like". For more information, please see my blog here: http://veganmiss.blogspot.com/2011/01/dishes-men-like-caesar-salad-chick...