Great recipe for a working mom. I make the sauce the night before and put it in the fridge. Then I cut up the chicken into chunks (more toddler friendly and cooks faster) and sprinkle w/ poultry seasoning. Then when I get home I sautee the chicken and then pour the sauce in and let it simmer for 10-15 minutes. While that's going I cook the pasta. (I serve it over penne pasta which is easier for little fingers to pick up.) My husband LOVES this recipe, as does my toddler.

Reviewed On: Apr. 30, 2007

I made the pork chops exactly as the recipe called for. The used thick, boneless chops and they were wonderfully tender and perfectly cooked - the meat practically fell apart. The dish was good, however, I couldn't taste any mustard flavoring at all. Also, the chicken and rice soup didn't really do anything for me - you could also substitute cream of chicken or just cream of mushroom. I will never cook pork chops any other way but in the slow cooker!

Reviewed On: Jan. 12, 2004

I was a little let-down after reading all the positive reviews. I thought the dish was okay. I didn't change anything in the recipe other than scaling it down to 3 breasts, using seasoned Italian breading and dipping chicken in egg before breading. I'd like to try it again in the future and here's what I'll do different: 1) I think I need to brown the chicken longer before baking. The breading was awfully soggy. 2) I'll sautee the mushrooms first in butter and garlic. I think they were too raw or something.

Reviewed On: Oct. 8, 2003