Crispy Chicken with Broccoli
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4 skinless, boneless chicken breas halves or 8 boneless thighs
1 egg or 2 egg whites, beaten
1/2 cup dry bread crumbs
2 tablespoons vegetable oil
1 can (10-3/4 ounces) cream of chicken soup
1/3 cup milk
1/3 cup water
1 small or medium head broccoli, chopped
2 cups hot cooked rice
Chopped parsley (optional)
Preheat oven to 375 degrees F.
Dip chicken in egg and dredge through bread crumbs, turning to coat. Heat oil in a skillet over medium flame; cook chicken about 15 minutes, turning once, until browned on both sides. Remove and keep warm. In the same skillet, combine soup, milk and water. Heat through, stirring occasionally.
Spoon hot cooked rice into 9-by-13-inch casserole dish. Place chicken on rice, then spoon soup mixture over chicken. Bake for 15 minutes.