Barbeque Chicken Pasagna

Barbeque Chicken Pasagna

Fred Norris

"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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servings 462 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 27.2 g
  • 42%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 938 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  • 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.


Read all reviews 7
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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 ne...

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.

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 u...

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 ched...

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

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

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 s...

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