barbeque chicken pasagna

Ingredients

• Servings: 12
• 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

Recipe

• 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 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.