Total Calories: 205
Stirring, add half-and-half, sherry, 3 teaspoons of the bouillon granules, thyme or tarragon, salt and pepper. Stirring, bring to a boil and boil until slightly thickened. Add chicken. If making ahead, cool, cover and refrigerate.
Peel and clean shrimp. Rinse and drain well. Place in a bowl. If making ahead, cover and refrigerate.
In a large bowl, toss mushrooms with lemon juice. If making ahead, cover and refrigerate.
About 45 minutes before serving, add mushrooms to chicken mixture. Over low heat, cook until heated through, stirring frequently (do not boil).
Meanwhile, in a large saucepan over medium heat, bring water and remaining 3 teaspoons bouillon granules to a boil. Add shrimp. Return to a boil reduce heat to low and simmer for 2 to 3 minutes or until shrimp are pink and firm drain. Stir shrimp into hot chicken mixture.
Transfer mixture to a warm chafing dish if desired. Sprinkle with chives. Serve with hot rice.
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