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Impossible Chicken Parmigiana

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Submitted by lb9an

Impossible chicken parmigiana pie with Bisquick, three cheeses, and Italian herbs. A crustless pie that forms its own base as it bakes in a pie plate.

YIELD

8 servings

PREP

20 min

COOK

10 min

READY

35 min

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

Ingredients

¾ 177
CUP ML COTTAGE CHEESE
creamed, small curd *
79
CUP ML PARMESAN CHEESE
grated
½ 2.5
TEASPOON ML GARLIC POWDER
½ 2.5
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML BASIL *
1 1
CAN CAN TOMATO PASTE
6 oz
1 237
CUP ML MILK
2 2
X X EGGS *
¼ 1.3
TEASPOON ML BLACK PEPPER
1 ½ 355
CUPS ML CHICKEN
cooked & diced
1 ¼ 296
CUPS ML MOZARELLA CHEESE, FAT-FREE
shredded *

Directions

Heat oven to 400.

Grease 10 inch pie plate. Layer cottage cheese and parmesan cheese in pie plate.

Mix chicken and ½ cup mozzarella cheese, the garlic powder, oregano, basil and tomato paste; spoon over parmesan cheese.

Beat remaining ingredients in blender on high for 15 seconds, by hand for 1 min. until smooth. Pour into pie plate and bake 30 minutes.

Top with remaining mozzarella cheese.

Bake 5 to 8 minutes longer or until knife inserted in center comes out clean.

Cool 5 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 82g (2.9 oz)
Amount per Serving
Calories 101 34% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 120mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 22g
Vitamin A 8% Vitamin C 8%
Calcium 9% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 
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