Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Skinless boneless breast
-halves, or eight boneless
-chicken thighs
1 Egg
1/2 c Dry bread crumbs
1 tb Vegetable oil
1 cn Cream of Asparagus Soup
1/3 c Milk
1/3 c Water
-Hot cooked rice w/ parsley

1. In pie plate, dip chicken into egg; coat with bread crumbs. 2. In
skillet over medium low heat, in hot oil cook chicken 15 minutes,
or until browned on both sides and no longer pink. Remove; keep
warm. 3. In same skillet over low heat, combine soup, milk and
water. Heat
through, stirring occasionally. Spoon soup mixture over chicken.
Serve
with hot rice.

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