Campbells Crispy Chicken with Asparagus Sauce

4 boneless chicken breast halves or 8 boneless chicken thighs
1 egg or 2 egg whites, beaten
1/2 cup dry bread crumbs
2 tbsp vegetable oil
1 can Campbell's(r) Cream of Asparagus Soup
1/3 cup milk
1/3 cup water
Grated Parmesan cheese
4 cups hot cooked rice

Dip chicken into egg. Coat with bread crumbs.

Heat oil in skillet. Add chicken and cook 15 minutes or until browned and done. Remove and keep warm.

Add soup, milk and water and heat through. Serve over chicken. Sprinkle with cheese. Serve with rice.

Servings: 4