Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Drain Shrimp on paper towels to remove excess water. Set aside.
  2. Combine soup and sherry.
  3. Stir in chicken, shrimp, onion salt, celery salt, pimientos and peas.
  4. Heat thoroughly. Fold in sour cream.
  5. Serve over fluffy yellow rice.
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