Barbeque Chicken Pasagna Recipe -
Barbeque Chicken Pasagna Recipe

Barbeque Chicken Pasagna

Recipe by  

"This is a unique recipe I created, that combines the idea of a bbq chicken pizza that is layered like a lasagna. I have won first place with this recipe. I hope you enjoy it!"

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven until hot and bubbly, about 30 to 35 minutes.
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  • Cook's Note:
  • An Italian cheese blend can be used instead of the Cheddar cheese, if desired.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Jan 19, 2012

This dish provided a truly mouth-gasmic experience!! AMAZING! Only thing to put out there.. Anyone who is using Phyllo dough for the first time.. follow the directions on the box first. I had never heard of Phyllo dough and didn't think to read the directions on the box, as most recipes tell you not to follow those. And put a layer of either a cling wrap or aluminum foil down BEFORE the towel. Might sound like a duh thing for most, but for any of the other newbies out there, hope this helps!

Apr 22, 2009

i liked this recipe alot. instead of bbq i used italion dressing yummmy! i also used a little more ingredients as well just for a few more layers so good.


11 Ratings

Jan 18, 2011

This is an interesting dish. I like the idea, but I'm not sure that the italian seasoning goes with this. I'm not a huge bbq sauce fan, but bf is, so I thought this would be a good thing for us to try. I thought it was okay for a bbq sauce laden dish, but bf thought it was a bit weird, and I'm thinking it's the italian seasoning that makes him say that. I did change it up slightly, as I left out the butter and used Grands flaky biscuits instead of phyllo dough (I tore the biscuits apart--very easy as they flake, and managed three layers of dough that way with one container). It worked pretty well that way, although I am sure the phyllo makes this lighter so I made a bit of a heavier dish. I halved the recipe so we wouldn't have weeks of leftovers (it's just the two of us!). It's quite easy, just takes a few steps. Overall, this is good; I think we just aren't too sure about the Italian seasoning part. Thanks for the recipe!

Oct 23, 2011

pomplemousse: it was not the italian seasoning that made it taste weird--it was the biscuits. Grand biscuits taste nothing like phyllo dough spread with butter. Please re-try. I am not into cheddar with chicken so I used mozerella. Recipe was very tasty. I think any white cheese would work

Sep 03, 2012

This was awesome!!! I don't like working with phyllo dough, but this recipe is totally worth it!

Nov 18, 2011

Amazing recipe! Served it for a home show! A huge hit!

Sep 12, 2012

With a few changes this recipe is AWESOME, only reason its getting a four is because of the changes!!! We didn't have any Phyllo dough, so we used croissants. We cooked the chicken, used three small yellow peppers a small red onion and a bottle of sweet baby rays BBQ sauce (very mild... would be great with some heat if desired). Only put the croissants on top, put a layer of cheese below and above the croissants (Made it cheesy but not tooo cheesy) was great! Kind of like a lasagna BBQ chicken pot pie...turned out fabulous! !! Will be making again with these changes. After trying with the croissant.. not to anxious to try with the phyllo dough!


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  • Calories
  • 462 kcal
  • 23%
  • Carbohydrates
  • 27.4 g
  • 9%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 27.2 g
  • 42%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 26.2 g
  • 52%
  • Sodium
  • 938 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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