4 skinless, boneless chicken breast halves or 8 boneless chicken thighs
1 egg or 2 egg whites, beaten
1/2 c. dry bread crumbs
2 tbsp. vegetable oil
1 can (10 3/4 oz.) cream of asparagus soup
1/3 c. milk
1/3 c. water

In pie plate, dip chicken into egg; coat with bread crumbs. In skillet over medium-high heat, in hot oil. Cook chicken 15 minutes or until browned on both sides and no longer pink. Remove; keep warm.

In same skillet over low heat combine soup, milk and water. Heat through, stirring occasionally. Spoon soup mixture over chicken. Serve with rice.