Beat eggs in a bowl. Combine bread crumbs, 1/4 cup of Parmesan cheese and pepper in a second bowl. Dip chicken into eggs then into bread crumb mixture. Sprinkle chicken with any remaining bread crumb mixture. Heat oil in a (12 in) skillet over medium heat until oil is shimmering. Add chicken, cook 3-5 minutes on each side or until cooked through. Then set aside.
Meanwhile, drain liquid from tomatoes into a measuring cup and add water until you have 1 cup of liquid. Transfer liquid to a mixing bowl and add tomatoes, soup and milk. Mix well.
Remove chicken from skillet and keep warm. Combine onion, pressed garlic, mushrooms and salt in skillet. Cook and stir until onions become transparent. Add rice and tomato mixture. Bring to a simmer; cook 3 minutes. Cover; remove from heat and let stand 5 minutes. Add cream cheese and remaining Parmesan cheese; stir until everything is well blended. Top with chicken and serve.