I found both things to like and things that could be improved with this recipe. On the plus side, the chicken came out wonderfully and very moist, and the potatoes were also delicious and made the stew very filling. The preparation was also extremely simple; the most time-consuming part was cubing the chicken. That said, even having left out the celery salt (which I didn't have), I found this stew much too salty. This coming from a guy who considers salt to be its own food group; I put it on virtually everything. In retrospect, I think that the only problem was that 6 bouillon cubes is far too much. I ended up adding two cups of whole milk to try and mellow it out without hurting the creaminess, which did help somewhat. But the bouillon just ended up giving the whole thing that salty, artificial chicken flavor, like eating a packet of ramen flavoring. If I were to make this again I'd use maybe 1 or 2 cubes of the bouillon, if any at all. The condensed soup and the chicken breasts are probably enough chicken flavor by themselves, especially if you leave a little bit of the chicken fat on the breasts. Then just salt to taste.

Reviewed On: May 30, 2009