Superb flavor. Except for not toasting the bread cubes (I used day old Italian bread; crust removed - toasting wasn't a necessary process) and added a 4.5-oz jar of sliced mushrooms (personal preference) to the crumbled sausage as it cooked. I made no other changes. This is a recipe the family has requested to be made often.

Reviewed On: Dec. 26, 2009

Thank you CALLIEW for sharing your delightful recipe. When I served it to my family it was declared a keeper and will be made again and again. I made absolutely no changes to the ingredients what so ever; only your method by turning it into a 'skillet/one-pot' meal'. Following is the method I used should you like to do the same sometime. • I Skipped steps 1 and 2 in the recipe and pan fried the chicken in a little oil and butter instead of baking which IMO keeps the chicken tender and juicy as well as flavorful. Removed from the pan, cooled and then chop into bite-size pieces. • Step 5 option. After frying the chopped bacon I reserved some of the drippings, added the oil and sauted the zucchini and yellow squash with some minced garlic (don't let it burn) until tender and lightly browned. • Step 6. I mixed the Alfredo sauce and milk as stated. Poured it on top of the pasta along with the remainder of the ingredients, mixed and served. Note: For quick and easy a deli roasted chicken would work equally as well.

Reviewed On: Aug. 26, 2009

Not that this recipe needs another review but I have been making pork chops this way for years myself; a family favorite comfort food they now make for their family. I have also used condensed tomato soup as an alternative from time to time but the condensed mushroom soup will always take top billing. If you have not prepared pork chops in this way I highly recommend you try them. ENJOY!

Reviewed On: Nov. 12, 2008