Crispy Chicken with Asparagus Sauce

4 skinless, boneless chicken breasts
1 egg OR 2 egg whites, beaten
1/2 cup dry bread crumbs
2 tbsp. vegetable oil
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Asparagus Soup
1/3 cup milk
1/3 cup water
Grated Parmesan cheese
4 cups hot cooked rice

Directions:

Dip chicken into egg. Coat with bread crumbs.

Heat oil in skillet. Add chicken and cook 15 min. 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.

Serves: 4