Chicken Parmesan Skillet Casserole
cup Progresso™ Panko Italian style crispy bread crumbs
cup shredded Parmesan cheese
package (16 oz) boneless skinless chicken breasts, cut in 1-inch pieces, patted dry
cloves garlic, finely chopped
teaspoon Italian seasoning
teaspoon crushed red pepper flakes
cups Muir Glen™ organic tomato basil pasta sauce (from 24.5-oz jar)
cups shredded mozzarella cheese (6 oz)
tablespoons thinly shredded fresh basil leaves
Prevent your screen from going dark while you cook.
Heat oven to 400°F. In 10-inch ovenproof skillet, melt 1 tablespoon of the butter over medium heat. Add bread crumbs; cook 3 to 5 minutes, stirring frequently, until toasted. Transfer to small bowl; stir in Parmesan cheese.
Wipe out skillet. Melt remaining 2 tablespoons butter in skillet over medium-high heat. Add chicken and salt; cook 4 to 6 minutes without moving, until chicken is browned and releases easily from pan. Stir; cook 3 to 5 minutes longer, stirring frequently, until chicken is cooked through. Stir in garlic, Italian seasoning and pepper flakes; cook and stir 30 seconds.
Stir in sauce; heat to simmering. Remove from heat; top with mozzarella cheese. Bake 3 to 5 minutes or until cheese is melted.
Sprinkle with bread crumb mixture. Top with basil.