Liked the addition of noodles. Made this soup a heartier meal when served with fresh bread from the oven.... yummy!

What a great recipe! Easy, fast and cheap! I added minced garlic and extra chopped onion and 1 green pepper that needed to be used... other than that I stuck to the recipe as written. The whole family loved this. I know I'll make it often. Thanks for a keeper!

I finally found the recipe that produces tender pork chops! I've made this in the crockpot too, and really liked the results. I poured two cans of cream of mushroom soup in the crockpot, put the chops on top, added the mushrooms and chopped onion which I'd sauteed in a little olive oil, then topped everything with salt, pepper and garlic powder. I started these in the morning (about 10am) on low heat and they were perfect for dinner at 6pm. Thanks for a great, easy recipe!

My family loved this. I served it with couscous and Baked Tofu bites (from this site). As far as changes, I left out the tomatoes and bouillon cube and used vegetable stock from a box (about 3/4C.) for the liquid. This is definitely easy to make. A great weeknight dinner.

I really think this recipe works better if you make it in an 8 or 9 inch square pan. If you want to use a 9x13 pan you really need to double the recipe. I doubled it and added 2T. milk and 2t. vanilla as suggested by another reviewer. I cooked 1C. dates, chopped, in 2C. water until thickened and used this as the fruit topping. Sprinkled cinnamon and ground cloves over it and baked as directed. Really great tasting, healthy snack for my family... not too much refined sugar and lots of fiber. Thanks for a keeper recipe :)

Great, easy recipe. I also added diced green pepper, onion and mushrooms, although I'm sure it tastes great w/o the veggies too. Served this over spaghetti with hot turkey italian sausage and garlic breadsticks on the side.... yummmm!

I've been an Allrecipes member since 2000, before you could even rate or review recipes. I made this recipe way back then, and even though we all love chicken and mushrooms, no one liked this dish. I would have given it a "1" rating if I could have. It was just too bland and since there is no thickening mentioned for the broth, it was quite strange looking... the chicken and mushrooms kind of floated around in the broth... Well anyway, I was browsing recipes yesterday afternoon and came across this one again.... and WOW what a difference a can of soup can make!! I followed the advice of several reviewers (add spices, saute mushrooms and add soup to the broth) and this chicken turned out fantastic! That's why I love these reviews... thanks to everyone for a dish I know I'll serve often to my family!

This is such a lovely dish... delicious and elegant too. Dried cherries, which I'd never tried before, add a special flavor. I can see using dried cranberries however, so I'll try them next time around. We had it over couscous with grilled chicken/apple/maple sausages on the side.. the dinner got a big "Yum" from my 19 year-old and husband. Oh, one reviewer suggested adding pine nuts... great suggestion. Thanks for a keeper!

Laura, this is great chili! We love lots of beans in our chili and this really had that. I used two cans of Healthy Request Tomato soup and thought it worked great, no canned soup taste. I did add more onion and some chopped bell pepper because we had plenty of both. I left out the hot pepper flakes and just put those on the dinner table. That way the chili wasn't too spicy for my teenagers. Served this with shredded cheddar jack cheese, sour cream and tortilla chips. A great big thank you for this keeper recipe!

Love this slaw! It's like none I've ever tried... really unique. The second time I made this I still used the two bags of angelhair cabbage, and the full amount of green onions and garlic, but I reduced all the other ingredients by half, including the feta. At first I didn't think there was enough dressing, but after the slaw sits in the fridge for 15 min. or so, it works out fine. This tamed it down a little (as written, it's pretty strong in taste) and for my family it was perfect. Love this slaw with grilled or broiled steaks. Yum!

Great burritos! I cooked (scrambled) the eggs separately from the sausage... Also after reading other's reviews, I used paper towels below and on top of the cooked chorizo to remove as much of the fat as I could. This worked very well I thought. Oh, we all added salsa at the table. These turned out so delicious... family wants me to make them again next weekend. Thanks for a keeper!

Excellent rice! The only ingredients I haven't added to this are the chicken bouillion cube or the extra salt... just didn't feel it needed any, especially with the jalapeno for spiciness. I know I'll make this often, thanks for a great recipe!

Family liked this a lot... changes I made were to shred the cheese instead of cubing it, and adding extra ingredients to spice it up a bit... worcestershire sauce, diced onion and garlic powder. Nice and easy recipe!

I know I'm going to sound picky, but to me this recipe as written was just too bland. It has great possibilities to be creative, just wish I would have done so with my first batch instead of sticking to the recipe like I did. Next time I would definitely increase the cinnamon and raisins, or go with combinations suggested by other reviewers.

Just delicious! I used sesame oil for 1T. of the vegetable oil. Other than that no changes. I did have to cook it a little longer, probably 10 min. to get it as tender as my family likes it. Wonderful way to use up summer zucchini!

We loved this, especially my teenagers. I did however, have to make a few changes based on what was in my pantry. I added a small jar of medium hot salsa in addition to the taco seasoning to spice it up a bit. Also, I used regular white rice, since I was out of instant rice. I used a half cup of rice and about 1/4 c. of additional water. That along with the salsa and undrained stewed tomatoes made enough liquid to cook the rice nicely in about 20 minutes. I served this with lots of different toppings, such as chopped black olives, sour cream, and crushed tortilla chips along with the grated cheddar. What a yummy meal... Thanks for a keeper!

My family loved this recipe. The only part I did differently was to use boneless, skinless breasts cut up into chunks (partially frozen makes them very easy to cut). I put the chicken into a 13x9 pan, poured the sauce over and baked at 375F. for about 40 min. Served over jasmine rice with steamed broccoli on the side made a really nice dinner. Thanks for a recipe that I know I'll use often.

My husband and I enjoyed this recipe. I used chopped calamata olives that been marinated in EVOO and spices, in place of the green olives. Next time I think I'll mix in a few raisins and maybe a little lemon zest. I think the contrast of sweet raisins with salty anchovies and tart lemon would be great. Oh, I also cut the peppers in half length-wise as another reviewer suggested. What a great tip!

I've totally quit using bouillon, it's just way too salty for any recipe IMO. I now buy the various kinds of "stock in a box" which has much lower sodium. Used the beef stock for this recipe and it turned out very nicely. I followed the recipe other than that. Next time I'm going to buy fresh sage and add that during the simmering time... I think it would improve this recipe even more.

Oh my gosh Jackie, these are fabulous! What a great summer appetizer. Everyone loves these!