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The ingredients needed to make Chicken Parmesan Skillet Casserole:
- Provide 3 tablespoons butter
- Use 1/2 cup Italian style panko crispy bread crumbs. (You really need the panko bread crumbs for this)
- Get 1/2 cup shredded Parmesan cheese
- Prepare 1 lb skinless boneless chicken breasts cut into 1 inch pieces, patted dry
- Get 1/4 tsp salt
- You need 4 cloves garlic finely chopped
- Prepare 1 tsp Italian seasoning
- Prepare 1/2 tsp red pepper flakes
- Use 1 1/2 cup tomato basil pasta sauce (I ended up using the entire 22 oz jar, so be flexible!)
- Prepare 1 1/2 cups shredded mozzarella cheese. (I use the whole bag, what's another 1/2 cup)
- Provide 2 tablespoons shredded fresh basil (if you have it. I sprinkled a bit of dry basil seasoning on it)
Steps to make Chicken Parmesan Skillet Casserole:
- Heat oven to 400 degrees farenheit
- In a 10" oven proof skillet melt a tablespoon of butter. Add bread crumbs cook stirring frequently until toasted, about 5 minutes. Transfer to separate small dish. Add Parmesan cheese to toasted Panko crumbs. Set aside.
- Wipe skillet and add remaining 2 tablespoons butter into skillet over medium high heat. Add chicken and salt and cook until chicken is cooked thru, add garlic, Italian seasoning and pepper flakes; stir and cook another minute.
- Stir in pasta sauce; heat to simmering. If the consistency is to thin I simmer intil it thickens to my liking.Remove from heat, top with mozzarella cheese. Bake until cheese is melted probably 5 minutes.
- Sprinkle with bread crumb mixture. Top with basil.
- I served this over spaghetti.
In a large bowl, combine ground chicken, bread crumbs, Parmesan, parsley, half the garlic, and egg and season with salt and pepper. Combine chicken broth, tomato paste, oregano, pepper, garlic powder, and salt in a bowl; mix well. Add sauce to the skillet with chicken and cover. In a large casserole pot, heat the oil over medium high heat. Add the celery and carrots and season with salt and.
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