Barbeque Chicken Pasagna Recipes

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BBQ LASAGNA



BBQ Lasagna image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 16 servings

Number Of Ingredients 7

20 sheets lasagna noodles
Cooking spray
1 quart barbecue sauce
4 quarts shredded sharp Cheddar-Monterey Jack cheese mix
2 pounds pulled pork
2 pounds smoked chicken, chopped
2 pounds Cajun sausage, cooked and chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Boil the lasagna noodles for 9 minutes in a pot of salted water. When cooked, drain and transfer to an ice bath for 1 minute. Lay out the noodles on a large cookie sheet and spray with cooking spray.
  • In a 4-inch-deep full-size hotel pan, spread a layer of the barbecue sauce over the bottom. Arrange 5 slightly overlapping noodles to fully cover the bottom of the dish. Then spread a layer of pulled pork, followed by 5 ounces of the barbecue sauce and 1 quart of cheese. Continue layering with 5 more noodles, followed by a layer of smoked chicken, 5 ounces of barbecue sauce and 1 quart of cheese. Then create another layer with 5 more noodles, followed by a layer of Cajun sausage, 5 ounces of barbecue sauce and 1 quart of cheese. Finish with the remaining noodles, the rest of the barbecue sauce and the last quart of cheese.
  • Bake, uncovered, until cooked through, about 30 minutes.

MAKE-AHEAD CHEESY BARBECUE CHICKEN LASAGNA ROLL-UPS



Make-Ahead Cheesy Barbecue Chicken Lasagna Roll-Ups image

We're bringing BBQ to the lasagna pan with these simple, delicious roll-ups.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h20m

Yield 16

Number Of Ingredients 11

16 uncooked lasagna noodles
1 package (8 oz) cream cheese, softened
2 cups shredded sharp Cheddar cheese (8 oz)
1 teaspoon Cajun seasoning
2 eggs, slightly beaten
3 1/2 cups chopped cooked chicken
1 cup finely chopped green onions
2 cups barbecue sauce
2 cups shredded sharp Cheddar cheese (8 oz)
1/4 cup sliced green onion greens
1/4 cup ranch dressing, if desired

Steps:

  • In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
  • In large bowl, beat cream cheese, 2 cups shredded Cheddar cheese and the Cajun seasoning with electric mixer on medium speed until blended. On low speed, add eggs one at a time, beating after each addition. Stir in chicken and finely chopped green onions. Spread slightly less than 1/3 cup chicken mixture along center of each cooked lasagna noodle to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.
  • Place frozen rolls in two labeled 1-gallon freezer bags. Freeze up to 3 months.
  • To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
  • Heat oven to 350°F. Pour 1 cup barbecue sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup shredded Cheddar cheese. Bake uncovered 3 to 5 minutes longer or until cheese is melted. Sprinkle with green onion greens. Let stand 5 minutes before serving. Drizzle with ranch dressing.

Nutrition Facts : Calories 370, Carbohydrate 33 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 13 g, TransFat 0 g

BBQ CHICKEN LASAGNE!



BBQ chicken lasagne! image

Tasty different lasagne!

Provided by beccabryant

Time 1h45m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Heat oven to Gas Mark 6 or 180 degrees.
  • Time to make the BBQ sauce! For this you will need to heat the oil in saucepan and add the onion. Cook over a gentle heat for 4-5 minutes, until softened. Add the chopped tomatoes, garlic cloves, brown sugar, malt vinegar, worcester sauce and tomatoe puree and mix.Bring to the boil and then reduce the heat and simmer for 20 – 30 minutes until thickened.
  • Place all of the diced chicken into a large pan and brown off. Whilst the meat is browning chop up the corgette, onion, red pepper and mushroom as small as you can.
  • Once they are cut and the meat is browned off add the BBQ sauce and diced vegetables to the chikcen and simmer for 20 minutes to let the chikcen absourb allt he flavours.
  • When the BBQ chicken mixture is nearly cooked start the white sauce. To make the white sauce follow instructions on the back of the packet and slowly stir in a handful of cheddar cheese. Now you're ready to build your lasagne.
  • To build the lasagne get a large oven proof dish. Firstly put a small amount of white sauce in the bottom of the dish to prevent the pasta from sticking. Then layer with pasta, then BBQ sauce - repeating until you have aproximately 1/2 inch to 2.5 centimeters from the top of the dish. Then pour over your white sauce, spreading so it covers the whole top of the lasagne. Then place the Leerdammer/Mozzarella over the white sauce.
  • Place the lasagne in the middle of the oven and leave for 30-40 minutes.
  • Keep an eye on the lasagne, it will be cooked when the cheese has gone a golden colour in the middle and crispy at the edges (personally I love the crispy bit!)
  • Now you are ready to serve!

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