Ingredients30 m servings 581 cals
- 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, milk and water in the skillet and heat over medium heat until the mixture is hot and bubbling. Serve the chicken and sauce with the rice. Sprinkle with the cheese.
Per Serving: 581 calories; 19.1 g fat; 62.2 g carbohydrates; 36.2 g protein; 123 mg cholesterol; 884 mg sodium. Full nutrition
ReviewsRead all reviews 5
I tried this recipe, it was ok but not spectacular. The cream of asparagus did not really give the chicken flavor, but the parmesan cheese gave it flavor. It is very important to make sure the c...
Okay, so I could never make this recipe exactly because the local grocery store I shop at does not carry cream of asparius, however I substituted with cream of broccoli and it is fabulous. I wou...
I didn't care for this recipe. The chicken tasted good with the bread crumbs, but the cream sauce didn't have a very appetizing flavor.
The first time I made this, I thought that the asparagus sauce was a bit bland so I added some dry Parmesan cheese to the sauce directly and a few cubes of Havarti cheese. Doing this gives the s...