This is part of a promo recipe folder by Campbell Soup Company that was published in 1993, it looks like a magazine pull-out. Recipe is typed below along with a scanned copy.
Crispy Chicken with Asparagus Sauce
PREP TIME: 10 MIN.
COOK TIME: 20 MIN.
4 skinless, boneless chicken breast halves or 8 boneless chicken thighs
1 egg or 2 egg whites, beaten
1/2 cup dry bread crumbs
2 tbsp. vegetable oil
1 can (10 3/4 oz.) Campbell’s NEW Cream of Asparagus Soup
1/3 cup each milk and water
Hot cooked rice with chopped parsley
- In pie plate, dip chicken into egg; coat with bread crumbs.
- In skillet over medium-low heat, in hot oil, cook chicken 15 min. 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.