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Impossible Italian Chicken Pie
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- #12218
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
ingredients
1/3 cup grated Parmesan cheese
1 1/2 cup cut-up cooked chicken
1 1/4 cup shredded mozzarella cheese
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon garlic powder
1 can (6 ounce size) tomato paste
1/2 cup biscuit baking mix
1 cup milk
1/4 teaspoon black pepper
2 eggs
directions
Heat oven to 400 degrees F. Grease 9-inch pie plate.
Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese.
Stir baking mix, milk, pepper and eggs until blended. Pour over chicken mixture. Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.
added by
snoleppard42
nutrition data
268 calories, 13 grams fat, 15 grams carbohydrates, 23 grams protein per serving.
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reviews & comments
May 22, 2015
The recipe said to sprinkle Parmesan cheese in the bottom of the pie plate.When I made this recipe the cheese burned in the bottom. The filling was very dry. I won't be making this again.
March 27, 2014
This did not turn out well at all. Mushy and gross. I will not be making it again.
October 4, 2012
It would get more hits if the name was "Lazy Man's Chicken Parm". I did change the recipe slightly to make it fantastic, but my kids ate 3 helpings each and my husband licked the pan so it will definitely enter the rotation. I added close to 3oz or tomato paste and 1/4 cup of our favorite Rao's marinara sauce instead of only the paste. I replaced Bisquick with Trader Joes Mulitgrain Baking Mix. I'd add a couple of teaspoons of wheat germ next time too. Finally I'd recommend at least doubling or even tripling it. I cut up 2 grilled chicken thighs from the night before which was about 2 cups of chicken. Next time I'll make an casserole pan size so we can have more left overs. Great dish!
February 22, 2009
I made this tonight for my 80 year old mother and myself and we both loved it. Was not hard to make and most people have the ingred. on hand. Can't wait to make it for the rest of the family. I plan on making a double batch when I do. My mother almost never goes back for seconds and she did tonight, thanks so much for a new recipe,Geraldine