Potato Chicken Stew

• 4 cups cooked, cubed chicken breast meat
• 2/3 cup sliced fresh mushrooms
• 1 cup chopped onion, sauteed in butter
• 1 1/2 cups chopped carrots
• 6 cups chicken stock
• 1 teaspoon dried sage
• 1 teaspoon dried basil leaves
• 1 teaspoon garlic salt
• 1 teaspoon dried parsley
• 1 (10 ounce) package frozen mixed vegetables, thawed
• 3 cups cooked, diced red potatoes
• 1/2 cup chopped celery
• 1/8 cup all-purpose flour

1. Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
2. Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

meat, mushrooms, onion, carrots, chicken stock, sage, basil, garlic salt, parsley, mixed vegetables, red potatoes, celery, flour

Taken from www.allrecipes.com/recipe/24008/potato-chicken-stew/ (may not work)