Crispy Chicken in Asparagus Sauce

Ingredients:

1 egg or 2 egg whites
4 skinless, boneless chicken breast halves or 8 skinless, boneless chicken thighs (about 1 pound)
1/2 cup dry bread crumbs
2 tablespoons vegetable oil
1 can (10 3/4 ounces) Campbell's® condensed cream of asparagus soup
1/3 cup milk
1/3 cup water
4 cups hot cooked rice
Parmesan cheese, freshly grated

Directions:

1. 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.

2. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 15 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.

3. 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.

Saucy Chicken, Broccoli and Rice

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
1 2/3 cups water
1 cup uncooked instant brown rice
1/2 teaspoon dried thyme leaves
1/2 teaspoon garlic powder
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
2 cups frozen broccoli florets
2 tablespoons shredded Parmesan cheese
1. Heat oven to 375°F. Sprinkle chicken with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper.
2. In 13x9-inch (3-quart) glass baking dish, stir water, rice, thyme, garlic powder, soup, remaining salt and pepper until mixed. Place broccoli evenly over rice mixture. Top with chicken. Cover with foil.
3. Bake 50 to 55 minutes or until rice is tender and juice of chicken is clear when center of thickest part is cut (170°F). Uncover; sprinkle chicken with cheese. Let stand 5 minutes before serving

*Note* I also used pork chops instead of chicken. Also found that needs to cook more like 2 hours than the hour the recipe calls for in order to get the meat done.