Barbeque Chicken Pasagna
Serves: 5
Darlene Legros
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
48
Sourness
46
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Olive Oil2 cloves
Garlic (minced)510 g
Barbeque Sauce (bottle)230 g
Phyllo Dough (package)4 cups
Shredded Cheddar Cheese1 tbsp
Italian SeasoningDirections:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Heat 2 tablespoons olive oil in a large skillet over medium-high heat
3
Cook chicken in the oil until lightly browned, about 5 minutes
4
Stir the onion, green bell pepper, garlic, and barbecue sauce into the skillet
5
Cook and stir until vegetables are tender, 5 to 6 minutes
6
Remove phyllo dough from package and unfold onto a baking sheet
7
Cover with a damp kitchen towel to prevent the dough from drying out
8
Melt the butter in a small saucepan
9
Use a pastry brush to grease a 9x13 inch baking dish with the butter
10
Place 4 sheets of phyllo dough in bottom of the prepared pan; brush top of phyllo with butter
11
Spread a thin layer of chicken mixture on the top of the phyllo; sprinkle layer with cheese
12
Place 2 sheets of phyllo dough on top of the cheese; brush with butter
13
Continue layering chicken mixture, cheese, and buttered phyllo until chicken mixture is gone
14
Top final layer of chicken with cheese and 2 sheets of phyllo dough, brush top with butter, and sprinkle with remaining cheese and Italian seasoning
15
Bake in the preheated oven until hot and bubbly, about 30 to 35 minutes