My husband and I made this recipe exactly as written and I can honestly say it was the best lasagna we have ever eaten. It was definately worth all the chopping, simmering, and assembling. One word of of advice, DO NOT add salt. I LOVE salt and add it to everything but this dish gets plenty of salt from the canned tomatoes and Italian sausage.

So simple yet delicious! This was a really quick weeknight meal with a side of rice and corn. I will make this again!

I make this a few times a year but I really don't follow this recipe anymore. I season, flower and brown 6 - 8 thin chops but omit the dry mustard. I mix (2) cans of cream of chicken soup, 1 cup milk and (3) tablespoons of Dijon mustard. Put it all in the slow cooker on low for 6 to 8 hours and serve over Jasmine rice. It makes a lot of extra sauce to pour over the rice. I only rate this a (4) star meal because it's so simple.....but we love it!

The taste was delicious and the chicken was moist and tender. The best part is that it was a very quick and easy weeknight meal. I added (1) chopped garlic clove to the mixture and sea salt and fresh ground pepper to the chicken breasts before baking. Thanks for the great recipe!

I loved this dish. My husband on the other hand did not care for it. He thought the wine flaver was too much. However he does not like wine and really only cares for VERY spicey mexican style cuisine. I will make this again and use 1 cup wine and 1 cup water. I used exta garlic powder and rubed the meat with the spices and browned the pork loin in a little olive oil before baking. I used two packets of gravy, added a litte more water and then broiled the sauce for about five minutes to thicken up before pouring over the sliced meat. It was delicious with the crunchy celery and onions!