Sprinkle chicken with pepper and garlic powder, and place in a lightly greased 13x9 inch baking pan. Dot with 2 tablespoons butter and pour wine over top. Broil 7 inches from heat for 8-10 minutes or until lightly browned, turning over once. Add shrimp, broil for 5-8 minutes or until pink, stirring once. Remove from broiler and cool slightly. Drain drippings from pan and reserve.

Cut chicken into bite size pieces and place aside, with the shrimp. Cook spinach according to package directions, omitting salt; drain well between paper towels.

Combine cream cheese and 2 tablespoons butter in heavy saucepan, cooking over medium heat. Stir in spinach and parmesan cheese. Combine reserved drippings and soups. Stir well. Gently stir soup mixture into spinach mixture and add chicken and shrimp.

Spoon lightly into lightly greased 12x8 baking dish; sprinkle dry bread crumbs on top. Bake at 350 degrees for 35-45 minutes or until thoroughly heated through.

Makes 8 servings. Serve over Brown Rice Casserole with French bread.

Note: Fat free soups and low fat cream cheese are easily substituted without change in taste.