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Costco Chicken Bake Copycat Recipe
Ash Tyrrell

Costco Chicken Bake Copycat Recipe

I still remember the first time I tried recreating this at home because a Costco run wasn't in the cards that week. I pulled some dough, chicken, bacon, and cheese out of the fridge and just went for it. What came out of my oven smelled exactly like the food court, and honestly, mine tasted even better fresh out of the oven
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Pizza dough 2 pounds (store-bought or homemade) – this forms the crisp, golden shell that holds everything together
  • Cooked chicken breast diced, 2 cups – let it cool before mixing so the dough doesn't turn soggy
  • Bacon cooked and crumbled, 6 to 8 slices – go for thick-cut bacon for a smokier crunch
  • Mozzarella cheese shredded, 2 cups – shred it fresh, since bagged cheese doesn't melt as smoothly
  • Parmesan cheese grated, ½ cup – sprinkled on top for that golden, salty crust
  • Caesar dressing ½ cup – this is the flavor that ties the whole filling together
  • Green onions sliced, 2 tablespoons – adds a mild bite, swap with chives if you prefer
  • Egg 1, beaten – brushed on top for that glossy, bakery-style finish
  • All-purpose flour for dusting – keeps the dough from sticking while you roll it out
  • Salt and black pepper to taste – season the chicken before mixing it with the rest

Method
 

  1. In a large bowl, I combine the diced chicken, crumbled bacon, shredded mozzarella, and Caesar dressing. I season it with a bit of salt and pepper, then fold in the sliced green onions. Mixing everything before it touches the dough keeps every bite evenly flavored.
  2. I dust my counter with flour and divide the pizza dough into two or three equal pieces, depending on how big I want each bake. Each piece gets rolled into a rectangle, roughly 7 by 12 inches, with even thickness throughout. A thin, uneven patch is where the filling will leak out later.
  3. I spoon the chicken filling down the center of each dough rectangle, leaving a couple of inches of bare dough around the edges. Then I fold the short ends in first, followed by the long sides, pressing the seams closed like wrapping a package. Placing it seam-side down on the baking sheet keeps it sealed while it bakes.
  4. Once all the bakes are arranged on my parchment-lined sheet, I brush each one generously with the beaten egg. This is what gives the dough that shiny, golden look once baked. I finish with a sprinkle of grated Parmesan cheese over the top of each one.
  5. I bake these at 375°F for about 22 to 25 minutes, until the crust turns deep golden brown and the filling is bubbling through any small gaps. I always check with an instant-read thermometer to make sure the center hits 165°F. Letting them rest for five minutes before slicing keeps the cheese from spilling out everywhere.

Notes

  • I always let my cooked chicken cool completely before mixing it in, since warm chicken makes the dough sticky and hard to roll.
  • I roll my dough a little thinner than feels natural, because it puffs up nicely in the oven and stays light instead of doughy.
  • I never skip the egg wash, since it's what gives that bakery-style shine and helps the Parmesan stick on top.
  • I like using rotisserie chicken when I'm short on time, and honestly, you can barely tell the difference.
  • I always let the bakes rest for a few minutes after baking, or the filling ends up sliding out the second I cut in.