I'm giving this recipe 5 stars because it was delicious and easy, but I am still giving a couple of recommendations. Make sure you cook it at least 60 minutes . . . my eggplant was borderline cooked in a couple of places. I only used about 8 oz. of the goat cheese (as recommended by others) and added parmesan cheese to the top of mine at the end, which I thought it needed. Next time I will add a light layer of parmesan and mozzarella to the goat cheese on top before cooking. And I will cook it 70 minutes to be sure the eggplant is completely cooked. It's just as good as my eggplant parm recipe, without the extra step of breading and frying the eggplant before assembling . . . love skipping that step!

Just had this lovely recipe for dinner and it was fantastic. I took others' advice and added onion and mushrooms as well as a full can of low sodium beef broth. Also used super lean turkey Italian sausage and served it over spaghetti because that's what I had on hand. It was truly scrumptious and very easy to make.

My fiance and I loved this dish. I used only one packet of the onion soup mix because that's all I had on hand. (I don't think I would have liked it as well with the two packets it calls for . . . it would have been too salty and oniony.) The sweet potatoes carmelized and the onions soup mix gave it a savory flavor that complimented the sweet potatoes. Try it, you'll like it!

I'm so glad I read many reviews that commented that this soup was overly spicy. Because of that, I cut the red pepper flakes to 1/2 teaspoon, used 1 mild and one regular can of rotel, and used 1 chopped jalapeno (about 1/4 cup, instead of 1/2 cup). It was still quite spicy (and I love spicy food). I added cheese and a couple of tablespoons of sour cream to each serving, which mellowed the spiciness. We liked it, but it was only OK. I won't make it again.

This recipe was so easy and my fiance said it was a 5-star dinner . . . the only reason I rated it 4 stars is because I used only half the can of tomatoes (per other reviews) and added an extra fresh potato and a carrot. If I hadn't done this, the tomato flavor would have been completely overwhelming. Oh, and I cooked it for 8 hours so the fresh carrot and potato would soften up during the cooking process.

This was a fantastic recipe! I used 8 chicken breast tenders in place of the 6 breast halves and served it over rice with steamed broccoli. I didn't want to use so much butter, so I used 2 T butter with 2 T olive oil. It worked great, but the butter was burning by the time the chicken was browned (perhaps because I had the heat too high). So I wiped out the pan and added a couple of tablespoons of olive oil for sauteing the mushrooms and onions, then added the chicken back and poured the sauce over the top. The chicken was so tender and delicious and the lemon/wine flavor was amazing! Will definitely make this again!

My fiance and I enjoyed this recipe, although it was a bit bland. I used a can of diced tomatoes instead of chopping up the whole tomatoes. Next time I'll add a couple of dashes of Frank's Hot Sauce or Tabasco for some extra spice! It's a nice, easy to prepare meal! Enjoy!