- 2 tablespoons olive oil
- 1 1/2 pounds skinless, boneless chicken breast halves, diced
- 1 red onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (18 ounce) bottle barbeque sauce
- 1 (8 ounce) package phyllo dough
- 1 stick unsalted butter
- 4 cups shredded Cheddar cheese
- 1 tablespoon Italian seasoning
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook chicken in the oil until lightly browned, about 5 minutes. Stir the onion, green bell pepper, garlic, and barbecue sauce into the skillet. Cook and stir until vegetables are tender, 5 to 6 minutes.
- Remove phyllo dough from package and unfold onto a baking sheet. Cover with a damp kitchen towel to prevent the dough from drying out. Melt the butter in a small saucepan. Use a pastry brush to grease a 9x13 inch baking dish with the butter. Place 4 sheets of phyllo dough in bottom of the prepared pan; brush top of phyllo with butter. Spread a thin layer of chicken mixture on the top of the phyllo; sprinkle layer with cheese. Place 2 sheets of phyllo dough on top of the cheese; brush with butter. Continue layering chicken mixture, cheese, and buttered phyllo until chicken mixture is gone. 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.
- Bake in the preheated oven until hot and bubbly, about 30 to 35 minutes.
05/04/2018
recipepes.com
Barbeque Chicken Pasagna, recipe
PT15M
PT1H
5
455 calories
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