Hot cooked rice with chopped parsley Leave a comment

In pie plate, dip chicken into egg; coat with bread crumbs.
In skillet, in hot oil, cook chicken 15 minutes or until browned on both sides and no longer pink. Remove, keep warm.
in same skillet over low heat, combine soup, milk and water. Heat through, stirring occasionally. Spoon soup mixture over chicken. Serve with rice. 4 servings