Creole Shrimp And Chicken

Ingredients:

1 lb. Medium shrimp, peeled and deveined

1 tsp. Salt

4 chicken breast halves, deboned

3 Tbsp vegetable oil

½ c. green bell pepper, diced

1 small onion, diced

1 (10 oz.) can tomato sauce with chunks

½ c. dry sherry

1 ½ tsp. Salt

1 Tbsp. Worcestershire sauce

¼ tsp. Thyme

1 Tbsp. Parsley

1 c. half and half

cooked long grain and wild rice

Directions:
Preheat oven to 350 degrees. Boil shrimp in salted water 2 to 3 minutes. Drain and chill. Brown chicken breasts in oil. Set aside. Saute pepper and onions in oil. Combine sautéed vegetables, tomato sauce, sherry, salt, Worcestershire sauce, pepper, thyme and parsley. Cut chicken breast into pieces. Add to vegetables and tomato mixture. Bake in a 4-quart casserole dish for 45 minutes. Add shrimp and cream to chicken mixture. Heat thoroughly. Serve over hot, fluffy rice. Makes 6 servings