Ingredients
1 egg4 skinless, boneless chicken breast halves1/2 cup dry bread crumbs2 tablespoons vegetable oil1 (10.75 ounce) can Campbell's(r) Condensed Cream of Asparagus Soup1/3 cup milk1/3 cup water4 cups hot cooked riceGrated Parmesan cheese
Directions
Beat the egg in a shallow dish with a fork or whisk. Dip the chicken into the egg. Coat the chicken with the bread crumbs.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
Stir the soup,
No comments:
Post a Comment