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Chicken and Shrimp Casserole











Low Fat, Low in Saturated Fat, Trans-fat Free


½ cup all-purpose flour
1 large chicken
cut in serving-size portions
1 x onions
1 clove garlic
1 can tomato sauce
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon basil
2 teaspoons parsley leaves
1 teaspoon paprika
1 can clams
½ pound mushrooms
¼ cup sherry
½ pound shrimp
peeled, de-veined


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

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 1007% of calories 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?


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