In a large mixing bowl mix together the cream cheese, mozzarella, and Parmesan cheese with a spoon until well combined. Add the chicken, spaghetti sauce, and seasoning to the bowl and mix until well combined.
Transfer the chicken mixture to a square baking dish and spread it into an even layer. Set aside.
In a medium bowl, stir together the breadcrumbs, melted butter, and basil until the breadcrumbs are moistened. Cover the top of the dip with bread crumbs in an even layer.
Bake for 28 minutes, or until the cheese is melted and the edges of the dip are bubbling.
Turn your oven to broil and cook for 1-2 more minutes or until the breadcrumbs are golden brown. (Don't let the bread crumbs burn!)
Carefully remove the baking dish from the oven. Rest for 5 minutes before sprinkling with chopped parsley and serving with baguette slices or crackers.
Video
Notes
I like to cook a couple of chicken breasts beforehand to have on hand for this dip. You could also use half of a rotisserie chicken from the store, or use a whole chicken and double the other ingredients before baking in a 9x13 inch dish.
You can buy Emeril's essence on Amazon or make your own using the recipe below. It's great on so many things! For a smaller batch, change tablespoons to teaspoons.