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Chicken & Shrimp Casserole

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Submitted by sweep

YIELD

6 servings

PREP

20 min

COOK

READY

Ingredients

½ 118
1 1
LARGE LARGE CHICKEN
cut in serving-size portions *
1 1
X X ONIONS
diced *
1 1
CLOVE CLOVE GARLIC
1 1
CAN CAN TOMATO SAUCE *
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML BASIL *
2 1E+1
TEASPOONS ML PARSLEY LEAVES
1 5
TEASPOON ML PAPRIKA
1 1
CAN CAN CLAMS
minced *
½ 226.8
POUND G MUSHROOMS
sliced
¼ 59
CUP ML SHERRY *
½ 226.8
POUND G SHRIMP
peeled, de-veined

Directions

Dredge chicken in flour.

Brown lightly in skillet.

Place in casserole dish.

Sauté onion lightly.

Add garlic, tomato sauce, salt, pepper, basil, parsley, paprika, clams with liquid, mushrooms and sherry.

Simmer 10 minutes.

Pour sauce over chicken.

Cover and bake at 350℉ (180℃) for 1 hour.

When ready to serve, uncover casserole and add shrimp.

Cover shrimp with sauce and bake 10 minutes more at 350℉ (180℃).

Can be served over rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 100 7% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 74mg 25%
Sodium 485mg 20%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 6%
Sugars g
Protein 22g
Vitamin A 9% Vitamin C 13%
Calcium 3% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free
 
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