Preheat your oven to 350°F (175°C).

Dredge the chicken pieces in flour.

In a skillet, lightly brown the floured chicken pieces over medium heat.

Once browned, transfer the chicken to a casserole dish.

In the same skillet, sauté the diced onion until translucent.

Add the minced garlic and cook for another minute.

Stir in the tomato sauce, salt, black pepper, dried basil, dried parsley, paprika, minced clams with their liquid, sliced mushrooms, and sherry.

Simmer the sauce for 10 minutes.

Pour the sauce over the chicken in the casserole dish, ensuring all pieces are covered.

Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 1 hour.

After 1 hour, uncover the casserole and add the peeled and deveined shrimp to the dish.

Spoon some sauce over the shrimp.

Bake uncovered for an additional 10 minutes or until the shrimp are cooked through.

Serve hot, optionally over rice.