4 skinless, boneless chicken breast halves, or 8 boneless thighs
1 egg, or 2 egg whites, beaten
1/2 c. dry bread crumbs
2 tbsp. vegetable oil
1 can (10 3/4 oz.) Campbell's new cream of asparagus soup
1/3 c. milk
1/3 c. water
Hot cooked rice with chopped parsley

1. In pie plate dip chicken into egg; coat with bread crumbs.

2. In skillet, 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 rice. 4 servings.