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.