Great recipe, nice and spicey with great flavor from the tomatoes. I used stewed, only because I didn't have diced, but it was still great. I added just a few other spices (fennel seed, oregeno, and a little basil). I did brown them first with the onions and peppers for about 5-6 minutes, then baked everything together for around 50-55 minutes to 170 degrees. Will make again and recommend it highly!

Reviewed On: Feb. 23, 2010

This was very good, and was similar to the ham and potato soup recipe, just thicker. Family enjoyed it, and said it tasted like a "filling" for pot pie. You can add milk to left overs and serve it as a soup the next day for something different.

Reviewed On: Feb. 20, 2010

I gave this 5 stars, but did improvise on a few things only because it's what I had on hand. I used 4 chicken breasts, pounded thinner, and seasoned slightly with salt, pepper and fresh basil. I used prosciutto ham wrapped in moz. cheese, sliced. I sauteed 1/2 c. onion, 1 Tbs. garlic with the fresh mushrooms for 5 minutes. Put the prosciutto on top of the chicken, then layered the slightly cooked mushrooms, onions and garlic on top. Baked for 40 minutes and it was done to perfection. I omitted the sauce, only because of hungry boys waiting, and it was awesome just like that. I will make this again and I will make the sauce next time because it sounds so good that way. It received raved reviews by all.

Reviewed On: Jan. 5, 2010