This recipe is a good base recipe but I made some changes for my version: I used boneless skinless thigh meat instead of breast meat and put salt and pepper directly on the meat, doubled the garlic, used dried rosemary, parsley, and a bay leaf, and instead of apple and red potatoes, I chose to use two ribs of celery chopped, carrots (as many others did) and turnips (diced). These gave it a really good flavor and upped the nutritional value as well. I also used onion-soup mix instead of the dry gravy mix and a reduced fat, reduced sodium cream of mushroom soup. I wanted a more broth-like consistency instead of creamy consistency, so I doubled the water and added two cubes of chicken bouillion. Served with rice.
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This recipe is a good base recipe but I made some changes for my version: I used boneless...