2 tablespoons margarine

2 cups cooked cubed chicken

1 cup rice

7 ounces shelled, cleaned shrimp

1 cup sliced celery

1 cup minced clams

½ cup finely chopped onion

1 cup canned or frozen cooked peas

1 clove garlic, crushed

1 bay leaf

3 ½ cups stewed tomatoes

1 teaspoon salt

1 cup water

pepper

1 beef bouillon cube

Melt margarine in large frying pan; add rice, celery, onion and garlic. Saute until rice is lightly brown and vegetables tender. Add tomatoes, water and bouillon cube; cover, cook 15-20 minutes or until rice is tender. Combine rice mixture with remaining ingredients in a 3-quart casserole. Bake covered in 375 F. oven for 30 minutes.