Easy Copycat Costco Chicken Bake (Real Home Cook Story Inside!)
So, Why Am I So Obsessed with These Chicken Bakes?
Okay, real talk for a sec—Costco’s chicken bakes? Absolute icon of a food court. I remember the first time I tried to recreate them at home. Let’s just say, it wasn’t pretty (think unintentional hot pocket meets lasagna, oops). But I kept tweaking, stubborn as a mule. Now, every time I whip these up, my kitchen smells like a slightly cleaner version of the food court, and my kids hover like they’re sizing up the rotisserie chicken shelf. Anyway, if you crave melty, savory, I’m-definitely-eating-carbs comfort, stick around. Oh, and if you hear random banging—probably my oven, it gets sassy at 425 degrees.
Why You’ll Wanna Make This at Home (Trust Me)
I make this Easy Copycat Costco Chicken Bake when: a) we blow the grocery budget but still want something fun, b) my family insists there’s “nothing to eat,” and c) I want leftovers for lunch (they reheat surprisingly well). My family goes bonkers for these. Even my picky cousin—who thinks ketchup is spicy—managed to scarf down two. It’s glorious for weeknights; one pan, minimal mess, and if you buy the dough like I do sometimes, it’s fast-ish. Honestly, getting that chewy, crispy golden crust is my favorite thing. Except when a filling explosion happens, but, ya know, that’s… fine. (Pro tip: baking sheets make clean-up less tragic.)
Here’s What You’ll Need (But Don’t Panic If You’re Missing Stuff)
- 1 pound pizza dough (store-bought is legit—Pillsbury’s fine, or Trader Joe’s if you wanna feel fancy. I’ve tried homemade, but, eh, life’s short.)
- 2 cups cooked chicken, shredded or cubed (rotisserie chicken makes this a total cinch; leftover grilled is great, too. Once used roast turkey… honestly, works well.)
- 1/2 cup Caesar dressing (I love Ken’s, but Kraft handles the job. Grandma once used ranch, and nobody complained.)
- 1/2 cup mozzarella cheese, shredded (handful is close enough; provolone if I need to “clean out the fridge”.)
- 1/4 cup parmesan cheese, grated (the green can is fine, don’t let anyone tell you different.)
- 1/4 cup cooked bacon, chopped (totally optional, but oh-so-good. I leave it out when I forget to buy, which is often.)
- 1/2 cup green onions, sliced (optional, or swap in spinach for a faint suggestion of health.)
- 1 egg (for the finishing egg wash—adds that food-court shine.)
Don’t overthink the cheese. Any melty stuff will do—once tried a blend with smoked gouda. It’s not tradition but it was delicious.
How I (Usually) Put These Together
- Prep your oven & pan: Fire up your oven to 425°F (220°C). Seriously, give it time to preheat—cold oven = sad, pale chicken bakes. Line a baking sheet with parchment or foil. Parchment’s less sticky, but foil is easier if that’s what you’ve got at arm’s reach.
- Get your dough right: Flour the counter (liberally, or you’ll be scraping). Roll out the dough into a rectangle-ish shape, about 1/4 inch thick. Mine almost always comes out looking like Australia, but nobody notices once it’s rolled up.
- Mix the filling: In a bowl, combine the chicken, Caesar, mozzarella, parmesan, bacon (if using), and green onions. Actually, I do sneak some filling at this point. Quality control!
- Assembly time: Pile the chicken mixture in a thick line down the length of the dough, but leave an inch on each edge. If you get overexcited and overfill (guilty!), just tuck in any runaway bits.
- Roll it up: Fold in the short sides, then roll it up long-wise—like you’re tucking in a delicious chicken baby. Pinch that seam closed.
- Egg wash it: Beat the egg and brush all over the top. This bit’s magical—it bakes up shiny and golden. Sprinkle a smidge more cheese if you feel wild.
- Bake: Pop on your pan, seam-side down. Into the oven for 20-25 minutes. You want golden tops and bubbling cheese. I usually check at 18 mins because my oven gets moody, and—full disclosure—I’ve burned the bottoms before.
- Cool, then devour: Let them hang out for five minutes so the cheese doesn’t turn into lava. Slice and serve, or wrestle them away from your hungry family. Your call.
Notes from My Messy Kitchen
- Actually, less is more when it comes to dressing—it can get gloopy if you go wild. Start with less, stir, then taste. On second thought, a little extra cheese never hurt.
- The green onions? Nice pop, but skip if you’ve got flavor-averse kiddos.
- Don’t freak if your bake splits a bit—mine do, and I call it “artisan.”
Wild and Weird Variations (Tried so You Don’t Have To)
- Buffalo sauce instead of Caesar with blue cheese & leftover shredded roast chicken? Kinda amazing.
- Once swapped in BBQ sauce and sharp cheddar—good, but not as craveable as the original, at least to me.
- Tried using puff pastry instead of pizza dough. Uh, that got way too buttery. Live and learn.
- No bacon? Olives or roasted red peppers make it feel fancier, or just skip.
Basically, raid your fridge, experiment—sometimes it’s glorious, sometimes you stick closer to the classics after some… less inspiring attempts.
Do You Really Need Special Equipment?
I always use a rolling pin (wooden, with flour caked in the grain—character!). But a wine bottle or even (don’t judge) a clean spray can will work if you’re desperate. No parchment? Grease up that pan and pray. No shame.
How to Store Leftovers—But Seriously, Good Luck
Wrap cooled chicken bakes tight in foil or an airtight container. Fridge is best, they’ll last 2-3 days. Or so I’ve heard… In my place, they’re usually gone by lunch next day (I sometimes stash one in the crisper drawer behind the lettuce—pro move). You can freeze them, but texture gets a bit off. If you’re after extra info on reheating, this pizza reheating guide honestly works for bakes, too.
How I Like to Serve ‘Em (and Other Odd Ideas)
Usually, I just cut them in fat logs and dunk in extra Caesar dressing. My kids insist on ketchup, which feels criminal but who am I to judge. Occasionally, I make a salad and feel like I’ve really got my act together. Oh! At parties, slicing into tiny pinwheels actually goes down surprisingly well. There’s a great salad pairing over at Smitten Kitchen if you want to double down on Caesars.
The “Please Don’t Make My Mistakes” List
- Don’t skip the egg wash—once I did, and it looked dull as dishwater.
- I once tried rushing cooling because I was starving. The result: cheese napalm. Just wait a few.
- If you overstuff (I always want to), it’ll burst, so go gentle. Actually, less is more!
Questions Folks Actually Ask Me (And My Not-So-Perfect Answers)
- Do I have to use pizza dough? Nope! You can use crescent roll dough, but it gets sweeter. Not a bad thing, just different.
- How do you stop the filling from leaking out? Hah, I wish I knew. Just pinch well and keep your edges clean. And panic less, eat more.
- Can I make these ahead? For sure! Assemble, chill on a tray, then bake when you’re ready. I think the crust gets even better after a short fridge nap, but that’s just me.
- Can I double this? Oh yeah, it’s actually easier (since you end up with two slightly misshapen but equally tasty bakes).
- Any gluten-free ideas? Haven’t nailed this one—gluten-free doughs are tricky, but Minimalist Baker has a good one I sometimes use for my neighbor.
Right, that’s probably enough rambling. If you try this Easy Copycat Costco Chicken Bake—especially with a weird filling—let me know how it went! If it flops, honestly, you’ll probably still eat it. Sometimes the messiest stuff is tastiest, isn’t it?
Ingredients
- 1 lb cooked chicken breast, diced
- 1 package refrigerated pizza dough (13.8 oz)
- 1/2 cup cooked bacon, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup Caesar dressing
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
Instructions
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1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2In a large bowl, combine diced cooked chicken, chopped bacon, half of the mozzarella cheese, and Caesar dressing. Mix until well coated.
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3Roll out the pizza dough into a large rectangle on a lightly floured surface. Cut dough into 4 equal rectangles.
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4Spoon the chicken mixture evenly down the center of each dough rectangle. Fold the sides over and pinch to seal, forming a log.
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5Place the chicken bakes seam-side down on the prepared baking sheet. Brush the tops with olive oil and sprinkle with remaining mozzarella, Parmesan cheese, and garlic powder.
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6Bake for 22-25 minutes or until the dough is golden brown and the cheese is melted. Cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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