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Seafood And Chicken Casserole

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Ingredients
  Olive oil 2 Teaspoon
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), minced
  Celery stalks 2 , sliced
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Tomatoes 2 , chopped
  Bay leaf 1
  Chicken broth 1 Cup (16 tbs)
  Tomato paste 2 Tablespoon
  Dried leaf oregano 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Diced raw scallops 1⁄2 Cup (8 tbs)
  Cubed cooked chicken 1⁄2 Cup (8 tbs)
  Cubed cooked firm fish 1⁄2 Cup (8 tbs)
  Peas 1⁄2 Cup (8 tbs)
  Sliced pitted black olives 1⁄4 Cup (4 tbs)
  Capers 1 Tablespoon
  Cooked rice 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) Preheat oven to 350F (175C).

MAKING
2) In a large skillet heat oil to sauté onion and garlic.
3) Place celery, green pepper, tomatoes, bay leaf, broth, tomato paste, oregano and paprika.
4) Cover with a lid and cook for 15 minutes by simmering.
5) Stir in remaining ingredients.
6) Use a 2-quart baking dish to spray with olive oil vegetable cooking spray.
7) Pour the mixture into prepared dish.
8) Cover with foil and place inside oven to bake for 25 minutes.
9) Discard the bay leaves and season with salt and pepper.

SERVING
10) Serve the casserole warm with rice or bread rolls on side.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
60 Minutes
Cook Time: 
45 Minutes
Ready In: 
105 Minutes
Servings: 
4

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