Crispy Chicken with Asparagus Sauce

Brandi Kirkpatrick


This is one of my favorite recipes from Campbells Kitchen. I am sure it would taste as great if you bake the chicken.

pinch tips: How to Carve a Whole Chicken





10 Min


20 Min


Pan Fry


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 Step-By-Step

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.
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.
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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy