Chicken-Prosciutto Divan Recipe

1 lb. fresh asparagus
1 10 3/4 oz. can cream of chicken soup, undiluted
1/4 t. nutmeg
1 t. Worcestershire sauce
1 C. grated Parmesan cheese, divided
4 boneless, skinless chicken breast halves
4 slices prosciutto ham OR Virginia ham, sliced very thinly
1/2 C. heavy cream, whipped
3/4 C. mayonnaise

Preheat oven to 400F. In a large saucepan over medium-high heat, cook asparagus in boiling salted water until almost tender, about 3 minutes; drain. In a large skillet, saute chicken until all pink almost disappears; wrap each breast half with a slice of ham. In a small bowl, make sauce by mixing soup, nutmeg and Worcestershire sauce. Place asparagus in a 10-by-14-inch baking dish. Pour half of the sauce over asparagus. Sprinkle with 1/4 cup cheese. Top with chicken. Add remaining sauce and sprinkle with 1/4 cup cheese. Bake in preheated oven 30 minutes. Fold whipped cream into mayonnaise and spread over casserole. Sprinkle with remaining cheese. Broil 2 to 3 minutes until golden brown.