Copycat Costco Chicken Bake: Better Than The Original

There’s something almost magical about walking through Costco’s food court area and catching that unmistakable aroma of their famous Chicken Bakes. Those golden-brown, pillowy stromboli-like creations filled with chicken, bacon, cheese, and Caesar dressing have captured the hearts (and stomachs) of countless Costco shoppers, including mine.

I’ve spent years perfecting my copycat version of this beloved food court staple, and today I’m thrilled to share it with you. My homemade version isn’t just a good substitute—I think it might actually be better than the original. Bold claim, I know! But once you sink your teeth into these flavorful, cheesy delights made with fresh ingredients in your own kitchen, I think you’ll agree.

Why Make These At Home?

I first attempted to recreate the Costco Chicken Bake when I moved to a town without a nearby Costco. Those cravings hit hard, and I refused to accept defeat! After numerous trials (and some entertaining failures), I’ve developed a recipe that satisfies that Chicken Bake craving and elevates it with homemade touches.

Making these at home gives you several advantages:

• Control over ingredients: Choose higher-quality cheeses, fresher chicken, and even make your own Caesar dressing if you’re feeling ambitious!
• Customization options: Adjust the filling ratios to your preference—want more bacon? Go for it!
• Freshness factor: Nothing beats the taste of these straight from your oven.
• Cost-effective: Make a batch of 6-8 for what you’d pay for 2-3 at Costco.
• Impress your friends: Seriously, people go crazy when they discover you can make these at home.

The Perfect Ingredients

Let’s break down what you’ll need to create these magnificent chicken-filled delights:

For the Dough:

• 4 cups all-purpose flour
• 1 tablespoon instant yeast (or active dry yeast, proofed)
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1½ cups warm water (around 110°F)
• 1 egg (for egg wash)

For the Filling:

• 2 cups cooked chicken breast, diced or shredded
• 8 slices bacon, cooked crispy and crumbled
• 1 cup Caesar dressing (store-bought works great, but I’ll include my homemade recipe too!)
• 2 cups mozzarella cheese, shredded
• 1 cup Parmesan cheese, freshly grated
• 2 green onions, finely chopped
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

For Homemade Caesar Dressing (Optional):

• 2 garlic cloves, minced
• 1 teaspoon anchovy paste (trust me on this one!)
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ cup mayonnaise
• ⅓ cup freshly grated Parmesan cheese
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons olive oil

Step-By-Step Instructions

Preparing the Dough:

1. In a large bowl, combine the flour, instant yeast, sugar, and salt.
2. Add the olive oil and warm water, mixing until a shaggy dough forms.
3. Transfer to a floured surface and knead for about 5-7 minutes until smooth and elastic. If using a stand mixer, use the dough hook for about 5 minutes.
4. Place the dough in an oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for 45-60 minutes, or until doubled in size.
5. While the dough rises, prepare your filling ingredients.

Making Homemade Caesar Dressing (Optional):

If you’re making your own dressing (which I highly recommend for next-level flavor):

1. In a food processor or blender, combine garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce. Pulse until smooth.
2. Add mayonnaise, Parmesan cheese, salt, and pepper. Pulse to combine.
3. With the machine running, slowly drizzle in olive oil until emulsified.
4. Transfer to a container and refrigerate until ready to use. This will keep for about a week in the refrigerator.

Preparing the Filling:

1. In a large bowl, combine the diced chicken, crumbled bacon, 3/4 cup of Caesar dressing (save the rest), 1½ cups of the mozzarella, ½ cup of the Parmesan, green onions, garlic powder, black pepper, and red pepper flakes if using.
2. Mix thoroughly until all ingredients are well coated with dressing. The mixture should be moist but not soupy.

Assembly:

1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. Once the dough has risen, punch it down gently and divide it into 6-8 equal portions (depending on how large you want your chicken bakes).
3. On a floured surface, roll each portion into a rectangle approximately 9×6 inches.
4. Spoon about ½ cup of the filling mixture along the center of each rectangle, leaving about an inch of space on all sides.
5. Sprinkle additional mozzarella and Parmesan on top of the filling (from your reserved cheese).
6. Fold the long sides of the dough over the filling, overlapping them in the center. Pinch the seam to seal.
7. Fold up the ends and pinch to seal, creating a log-shaped pouch. Make sure all seams are well sealed to prevent leakage during baking.
8. Place the assembled chicken bakes seam-side down on the prepared baking sheets, leaving space between each one.

Baking:

1. Beat the egg with 1 tablespoon of water and brush the top of each chicken bake with this egg wash. This will give them that beautiful golden-brown color.
2. If desired, sprinkle a little more Parmesan on top for extra flavor and visual appeal.
3. Bake for 20-25 minutes, or until the chicken bakes are golden brown and the dough is cooked through.
4. Allow to cool for 5 minutes before serving (the filling will be extremely hot!).

Pro Tips for Perfect Chicken Bakes

After making these countless times, I’ve picked up some tricks that make a significant difference:

• Rotisserie chicken works wonderfully for this recipe. It saves time and adds great flavor.
• Don’t skimp on the cheese. The stringy, melty cheese is a key component of what makes these so irresistible.
• Let the assembled chicken bakes rest for 10 minutes before baking. This allows the dough to relax and makes for a better texture.
• For a softer, more bread-like texture similar to Costco’s version, cover the chicken bakes with aluminum foil for the first 15 minutes of baking, then remove for the final 5-10 minutes to brown.
• Make sure your seams are well-sealed. There’s nothing worse than cheese leaking out during baking!
• The dough should be soft and pliable but not sticky. If it’s too dry, add a tablespoon of water; if too sticky, add a bit more flour.

Make-Ahead and Storage Information

One of the best parts about this recipe is how well these chicken bakes store:

Refrigerator Storage:

• Baked chicken bakes will keep in the refrigerator for up to 3 days.
• Reheat in a 350°F oven for about 10-15 minutes until heated through, or microwave for 1-2 minutes (though the microwave will make the crust softer).

Freezer Storage:

• You can freeze these either before or after baking:
  • Unbaked: Assemble the chicken bakes, place on a baking sheet, and freeze until solid. Then wrap individually in plastic wrap and store in freezer bags for up to 3 months. Bake from frozen at 375°F for about 30-35 minutes.
  • Baked: Allow to cool completely, then wrap individually and freeze. Reheat from frozen in a 350°F oven for 20-25 minutes.

Nutritional Information

For those watching their intake, here’s approximately what you’re looking at per chicken bake (assuming recipe makes 6):

*Values are approximate and will vary based on exact ingredients and portions.

Variations to Try

Once you’ve mastered the basic recipe, I encourage you to get creative! Here are some delicious variations I’ve tried:

Buffalo Chicken Bake:

• Replace the Caesar dressing with buffalo sauce
• Use blue cheese or ranch dressing drizzled inside
• Add diced celery for crunch

Mediterranean Chicken Bake:

• Use tzatziki sauce instead of Caesar
• Add chopped roasted red peppers, olives, and feta cheese
• Include a sprinkle of oregano in the filling

BBQ Chicken Bake:

• Substitute BBQ sauce for the Caesar dressing
• Use smoked gouda instead of some of the mozzarella
• Add caramelized onions to the filling

Vegetarian Option:

• Replace chicken with sautéed mushrooms and spinach
• Add artichoke hearts for extra flavor and texture
• Use roasted garlic for depth of flavor

Serving Suggestions

These hearty chicken bakes are practically a meal on their own, but they pair wonderfully with:

• A simple green salad with a light vinaigrette
• Tomato soup for a cozy lunch combo
• Sweet potato fries for a fun “food court at home” experience
• Steamed vegetables if you’re looking to add more nutrition to the meal
• Marinara sauce for dipping (controversial, I know, but delicious!)
• Sparkling water with lemon to cut through the richness

Cost Comparison

Making these at home isn’t just about the superior taste—it’s also cost-effective. Let’s break it down:

Plus, the satisfaction of creating something delicious is priceless!

Common Problems and Solutions

Even with detailed instructions, things can sometimes go wrong. Here’s how to troubleshoot common issues:

Dough won’t rise:

• Your yeast might be old or your water too hot. Make sure your water is warm, not hot (110°F is ideal).
• Place dough in a warmer spot—near a preheating oven works well.

Filling leaks out during baking:

• You likely didn’t seal the seams well enough. Make sure to pinch firmly and consider using a fork to crimp the edges.
• Don’t overfill—it’s tempting, but less is more for structural integrity!

Dough is too sticky to work with:

• Add flour gradually while kneading until it reaches a workable consistency.
• Chill the dough for 30 minutes to make it easier to handle.

Chicken bakes are doughy in the center:

• Your oven temperature might be too high, cooking the outside before the inside is done.
• Lower the temperature to 350°F and bake longer.

Chicken bakes are bland:

• Don’t be shy with the Caesar dressing and seasonings.
• Adding a pinch of MSG (yes, really!) can enhance the savory flavors.

Why My Version Might Be Even Better Than Costco’s

I adore Costco’s chicken bakes, but after years of refinement, I believe my homemade version offers some advantages:

1. Fresher ingredients: Especially noticeable in the quality of the chicken and bacon.
2. Better cheese pull: Using freshly shredded mozzarella gives that Instagram-worthy cheese stretch.
3. Customizable: Adjust the filling ratios to your preference.
4. Softer, more flavorful dough: My dough recipe includes olive oil for a tender texture and subtle flavor.
5. No preservatives or additives: Just simple, wholesome ingredients.

Frequently Asked Questions

Q: Can I use pre-made pizza dough instead of making my own?

Absolutely! Store-bought pizza dough works great as a time-saver. One pound of dough will make about 4 chicken bakes.

Q: Is there a way to make these healthier?

Yes! Try using whole wheat flour for part of the dough, use light Caesar dressing, reduce the cheese slightly, and add more vegetables like spinach or bell peppers to the filling.

Q: My family doesn’t like Caesar dressing. Can I substitute something else?

Ranch dressing makes a great substitute! You could also try a creamy garlic parmesan sauce or even alfredo sauce.

Q: Can I make mini versions of these for appetizers?

Definitely! Divide the dough into 12-16 pieces instead of 6-8, and reduce the filling accordingly. Bake for 15-18 minutes instead.

Q: What’s the best way to transport these for a potluck?

Bake them completely, then wrap each in foil while still warm. Place in an insulated carrier. If needed, you can reheat them at the destination in a 300°F oven for about 10 minutes.

Q: Can I add vegetables to the filling?

Yes! Spinach, bell peppers, and onions work well. Just make sure to cook them first to remove excess moisture, or your chicken bakes might get soggy.

Q: How spicy are these with the red pepper flakes?

With ¼ teaspoon, they have just a hint of heat. If you’re concerned, leave them out entirely or add more for an extra kick!

Q: Do I really need to use anchovy paste in the homemade Caesar dressing?

While traditional Caesar dressing does contain anchovy, you can omit it if needed. Add a bit more salt and a dash of fish sauce if you have it to approximate the umami flavor.

A Final Note

There’s something deeply satisfying about recreating beloved restaurant items at home. Each time I make these Costco-inspired chicken bakes, I’m reminded of the joy that comes from understanding how our favorite foods are made—and then making them even better.

Whether you’re looking to save money, impress guests, or simply satisfy a craving when you can’t make it to Costco, I hope this recipe brings as much happiness to your kitchen as it has to mine. And once you master these, who knows what food court favorite you might tackle next?

Happy baking, and don’t forget to savor every cheesy, bacon-studded bite!