1/4 c. butter
1 pkg. chicken (Pick-o-chix)
1/2 c. flour
2 tsp. salt
1/4 tsp. pepper
1 sm. green pepper, sliced thin
1 sm. onion, sliced thin
1/3 c. green olives
1 (13 oz.) cans pineapple chunks, drained
1 (7 oz.) can shrimp
1 can tomato soup
1/4 c. chili sauce
1/4 c. canned pineapple juice

Melt butter in baking dish. Flour chicken, salt and pepper. Bake skin side down 30 minutes. Turn chicken over. Top with green pepper and onion rings, olives and pineapple chunks. Rinse shrimp in cold water. Add to chicken. Combine tomato soup, chili sauce, and pineapple syrup pour over chicken. Cover pan with foil. Bake 30 minutes. Uncover, bake 15 minutes. 4 to 6 servings. Oven 375 degrees.