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Add a photoServings: 4
Ingredients
- 4 x boneless chicken breast halves or possibly 8 boneless chicken thighs
- 1 x egg or possibly 2 egg whites, beaten
- 1/2 c. dry bread crumbs
- 2 Tbsp. vegetable oil
- 1 can Campbell's(r) Cream of Asparagus Soup
- 1/3 c. lowfat milk
- 1/3 c. water
- Â Â Grated Parmesan cheese
- 4 c. warm cooked rice
- Â Â DIP chicken into egg. Coat with bread crumbs.
Directions
- HEAT oil in skillet. Add in chicken and cook 15 minutes. or possibly till browned and done. Remove and keep hot.
- Add in soup, lowfat milk and water and heat through. Serve over chicken. Sprinkle with cheese. Serve with rice.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 368g | |
| Recipe makes 4 servings | |
| Calories 583 | |
| Calories from Fat 198 | 34% |
| Total Fat 22.12g | 28% |
| Saturated Fat 4.97g | 20% |
| Trans Fat 0.34g | |
| Cholesterol 137mg | 46% |
| Sodium 213mg | 9% |
| Potassium 433mg | 12% |
| Total Carbs 55.33g | 15% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.06g | 1% |
| Protein 37.14g | 59% |
