4 boneless chicken breast halves
1 egg or 2 egg whites, beaten
1/2 cup dry bread crumbs
2 Tbsp vegetable oil
1 can 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.