1Cook rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; shake off excess water. Dip chicken in cracker mixture, turning to coat.
2Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes on each side or until chicken is golden brown and cooked through. Place chicken on serving plate. Set aside; keep warm.
3Add remaining 1/2 cup broth and cream cheese spread to same skillet. Cook in medium heat until mixture just comes to boil, stirring constantly. Simmer 3 minutes or until sauce thickens. Spoon sauce over chicken. Serve rice and asparagus with chicken.