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Ingredients
- 4 skinless, boneless chicken breast halves, or possibly 8 boneless thighs
- 1 egg, or possibly 2 egg whites, beaten
- 1/2 c. dry bread crumbs
- 2 tbsp. vegetable oil
- 1 can (10 3/4 ounce.) Campbell's new cream of asparagus soup
- 1/3 c. lowfat milk
- 1/3 c. water
- Warm cooked rice with minced parsley
Directions
- 1. In pie plate dip chicken into egg; coat with bread crumbs.
- 2. In skillet, in warm oil, cook chicken 15 min or possibly till browned on both sides, and no longer pink. Remove; keep hot.
- 3. In same skillet over low heat, combine soup, lowfat milk and water. Heat through, stirring occasionally. Spoon soup mix over chicken. Serve with rice. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 2 servings | |
| Calories 449 | |
| Calories from Fat 243 | 54% |
| Total Fat 27.31g | 34% |
| Saturated Fat 4.37g | 17% |
| Trans Fat 0.36g | |
| Cholesterol 115mg | 38% |
| Sodium 1378mg | 57% |
| Potassium 202mg | 6% |
| Total Carbs 33.73g | 9% |
| Dietary Fiber 5.2g | 17% |
| Sugars 6.64g | 4% |
| Protein 15.75g | 25% |
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