Not bad! I took the advice of other reviewers and added only a cup of water and decreased the olive oil. I didn't have all the dried herbs seperate (I was lacking rosemary) so I just did two tablespoons of Italian Seasoning. I also added about 1/4 tsp. of sugar and some onion powder. I haven't let the flavors meld yet, so maybe that will make me think twice about the three stars. Perhaps it gets better!

Excellent! I only made a few changes. First of all I changed the recipe to accomodate 10 people. I also omitted the green pepper (not a favorite in our house). It then begged for something green so I sprinkled dried chives over the ham, potato, and sauce mixture and stirred it in. Also instead of bread crumbs I took a box of herb flavored Stove Top Stuffing and added just enough water to moisten it so that it was sprinkle-able (is that a word?LOL) and tender. I then baked as the recipe stated and just put the oven on broil for about 3 minutes to crisp the top! Tasty!

Great Stuff! Very much like my grandmother's recipe, though she's been known to just peel her carrots and potatoes then slice them in half and throw everything in the pot that way! I love stew done like that but it takes awhile to cook! But this was much quicker--even with all the chopping! I followed the concept of this recipe. Same ingredients same steps, but like so many I modified it to suit personal taste. Basically I reduced the meat (I only had less than a pound in the freezer)and I dredged it in flour mixed with onion powder before browning. I upped the carrots and potatoes, but not the celery or onion. I reduced both of these by half. I used italian seasoning instead of rosemary (all out!), but kept the parsley and pepper. I used all four boullion cubes and about six cups of water. (I think this kept the salty boullion from overpowering everything and was necessary after I upped the veggies. I ended up having more like 12 servings than 10.) And lastly I combined flour and some more water into an old pickle jar and gave it a few good shakes until it was blended and used this as my thickening. I paired the stew with the Double Quick Dinner Rolls from this site and I had to stop teenage boys from licking the laddle!

Easy, delicious, and pleasing to the eye! I loved the ease of this recipe! As one reviewer pointed out, any who find this difficult must not be familiar with "normal" preparation of yeast breads. The only thing I did differently was I added a few shakes of garlic powder and a pinch of dried Greek oregano along with the onion powder. The family and I split two right out of the oven! I'm not much for using potato flakes in any fashion but I was wonderfully surprised at these results! And they photographed beautifully as well! Thank you SO MUCH Marian!

Beautiful! Beautiful! Beautiful! The chicken came out crisp and golden, while remaining wonderfully moist! The smells alone drew my teenage brothers away from the video games! (A magical feat as far as I'm concerned.) I too was always intimdated by frying chicken. My oil was always too hot and my batter never stuck. I always rinsed the chicken in water then just rolled it in flour. This time I took another reviewer's suggestion and did an egg wash. Amazing! Overall everything was to die for and I will DEFINATELY be using this recipe again! I used boneless skinless breast instead of boned chicken and took the advice of another reviewer and added 1 tsp. of garlic powder and 1 tsp. of onion powder. Thumbs WAY up on this one! Thanks to the poster and helpful reviewers!

YUM! I used 8 potatos (we love our taters), 1/2 lb of Velveeta, 6 cups of water, and 1/2 lb of ham. I didn't make the flour paste. Once I mashed about half of the potato mixture it became thick enough for my taste. I also added oregano for color and taste. It certainly was YUM! though not much different from any other potato soup I've made.