Impossible Chicken Parmigiana

If you’ve ever made a Bisquick impossible pie, you know the magic: a batter of eggs, milk, and baking mix sinks to the bottom and forms its own crust while everything else bakes into a layered, cheesy filling above it. This version brings chicken parm flavors into that format.

Layers of cottage cheese and Parmesan go down first, then diced cooked chicken mixed with tomato paste, oregano, basil, and mozzarella. The Bisquick batter gets blended smooth and poured over everything. It looks like a mess going in, but it bakes into a sliceable, golden pie with a soft crust on the bottom and bubbly cheese on top.

Use leftover rotisserie chicken here. It’s already seasoned and shreds quickly, saving you a whole cooking step.

Kitchen Tips

• Blend the batter until completely smooth. Lumps mean uneven crust formation
• Let the pie cool a full 5 minutes before cutting or the layers will slide apart on the plate
• The knife test matters: insert it in the center and it should come out clean, not wet. If it’s still liquid, give it another 3 to 5 minutes
• Cottage cheese gives moisture and richness without the heaviness of ricotta

Variations

• Swap chicken for cooked Italian sausage crumbles for a heartier, spicier version
• Use marinara sauce instead of tomato paste for a saucier filling
• Add a layer of fresh spinach between the cheeses for extra color and nutrition