1 (4 ounce) can mushroom mushroom soup
2 (6 ounce) cans tomato soup
1 (14.5 ounce) can whole peeled tomatoes
1 (8 ounce) can tomato paste
3 tablespoons chopped fresh parsley
1 tablespoon minced onion
1 teaspoon garlic powder
1/2 teaspoon dried basil
3 tablespoons dried marjoram
3 tablespoons dried rosemary
2 teaspoons dried tarragon
4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
1 cup butter, melted
1 (4 ounce) can clam juice
1 tablespoon garlic powder
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1 teaspoon dried thyme, crushed and minced
1 (16 ounce) bottle Italian-style salad dressing (optional)
In a large saucepan, combine mushroom soup, tomato soup, tomatoes, tomato paste, parsley, onion, garlic powder, basil, marjoram, rosemary, tarragon, chicken, shrimp and mushrooms. Cook over medium heat, stirring occasionally, until mixture thickens enough to coat the back of a metal spoon. Stirring occasionally, cook until chicken is cooked through.
Stir the clam juice, garlic powder, basil, marjoram, rosemary, thyme, garlic powder, basil, marjoram, rosemary, thyme, garlic powder, basil, marjoram, rosemary, thyme, garlic powder, basil, marjoram, rosemary, thyme, garlic powder, basil, marjoram and basil mixture into the pan. Cook over medium-high heat for about 20 minutes, stirring occasionally, until sauce is thickened. Top with Italian salad dressing if desired. Serve at room temperature.