Oh Costco Chicken Bake. I have missed you. I shop at Costco 3 or 4 times a month. It is one of the easiest stores to run into with children. It is one of the only stores I will brave with all four of my children. The only downside to Costco are the samples (they want to try every single one) and the food court (“Mom, can we get smoothies, pizza, french fries?).
I’ve been wanting one of the Chicken Bakes from the food court for months and months. I knew I wanted to try to make a homemade version and my craving finally got strong enough that I couldn’t ignore it any longer.
If you’ve never had a Chicken Bake from Costco before you are missing out. It is basically pizza dough filled with chicken, cheese, bacon, and a sauce that tastes like Caesar salad dressing.
Costco Chicken Bake – Low Carb, Grain Free, THM S
Dough Ingredients:
8 oz shredded mozzarella
2 oz cream cheese
1 egg (the dough mixes easier if it is room temperature)
1/3 cupalmond flour
1/3 cup coconut flour
1/3 cup ground golden flax (the above three combined equals my local blend baking mix)
Filling Ingredients:
2 cups chicken, shredded or cubed
1/3 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
1/4 cup bacon crumbles
2 tbsp sour cream
2 tbsp mayo
1 tsp garlic powder
1/2 tsp salt
Topping Ingredients:
1 tbsp egg white
2 tbsp shredded parmesan cheese
DIRECTIONS:
Preheat oven to 350.
Put mozzarella cheese and 2 oz of the cream cheese in a microwave safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Mix in the egg and baking mix. You will need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients or you can do this in a food processor with the dough blade.
Press or roll into a large rectangle on a piece of parchment paper. It helps to use wet hands or cover the top with a second piece of parchment. Cut the dough into 3 rectangles.
Combine all the ingredients for the filling. Divide the filling between them. Gently pull the sides up and around the filling pressing the seams together to stay closed. Brush with the egg white and sprinkle with the parmesan.
Bake on a pizza stone for 40-50 minutes until golden brown.
Notes: I began baking these on parchment paper on top of a pizza stone but I wanted the bottoms to brown so I slid them off the parchment right onto the baking stone at about the 30 min mark.
Yields 3 chicken bakes
20 minPrep Time
40 minCook Time
1 hrTotal Time
Save Recipe
Ingredients
- 8 oz shredded mozzarella
- 2 oz cream cheese
- 1 egg (the dough mixes easier if it is room temperature)
- 1/3 cup almond flour
- 1/3 cup coconut flour
- 1/3 cup ground golden flax (the above three combined equals my local blend baking mix)
- 2 cups chicken, shredded or cubed
- 1/3 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup bacon crumbles
- 2 tbsp sour cream
- 2 tbsp mayo
- 1 tsp garlic powder
- 1/2 tsp salt
- 1 tbsp egg white
- 2 tbsp shredded parmesan cheese
Instructions
- Preheat oven to 350.
- Put mozzarella cheese and 2 oz of the cream cheese in a microwave safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Mix in the egg and baking mix. You will need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients or you can do this in a food processor with the dough blade.
- Press or roll into a large rectangle on a piece of parchment paper. It helps to use wet hands or cover the top with a second piece of parchment. Cut the dough into 3 rectangles.
- Combine all the ingredients for the filling. Divide the filling between them. Gently pull the sides up and around the filling pressing the seams together to stay closed. Brush with the egg white and sprinkle with the parmesan.
- Bake on a pizza stone for 40-50 minutes until golden brown.
Notes
I began baking these on parchment paper on top of a pizza stone but I wanted the bottoms to brown so I slid them off the parchment right onto the baking stone at about the 30 min mark.
These nutrition facts are based on eating one whole chicken bake. These are filling and rich. I was full after 1/2 of one. I suggest starting with 1/2 of one with a salad or green vegetable.
| Nutrition Facts |
| Amount Per Chicken Bake |
|
Calories 749
|
|
%Daily Value
|
|
Total Fat 46.6g
72%
|
|
Saturated Fat 23.1g
116%
|
|
TransFat 0.0g
|
|
Cholesterol 215mg
72%
|
|
Sodium 1228mg
51%
|
|
Total Carbohydrates 13.2g
4%
|
|
Dietary Fiber 5.6g
22%
|
|
Sugars 1.6g
|
|
Protein 68.7g
|
|
Vitamin A 25%
Vitamin C 1%
|
|
Calcium 89%
Iron 36%
|
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Thanks, that maybe something to add to the recipe. I made this tonight and was pleased with the results. It seemed I had way too much filing for the amount of dough, and I only only used 11 oz. of meat.
I rolled the dough out to 11 x 13, then even thinner after cutting thirds. It barely closed.
Why do you say 8 oz cheese for the dough but one cup for the filling? Aren’t these the same? Maybe that’s why I had so much more?
The only variation I did was add a tsp. of xantham gum and used butter instead of egg for browning.
Next time I might double the mayo and sour cream to make it juicier.
Overall 5 stars. Will make this again. Many thanks.
I’m glad you liked it! 8 oz of shredded cheese is about 2 cups.
Again, why do you switch between weight and volume measurements? I always prefer using a scale as it’s more accurate and there are less ambiguity about how to measure. Just like 2 cups of chicken can weigh differently depending on the cut of the meat, but 8 oz is oz regardless if cut out shredded.
You are my hero. I miss chicken bakes from Costco so much. This looks like a “winner winner, chicken dinner ” lol see what I did there?? Thanks for the great idea and recipe.