If you've never had a Chicken Bake from the Costco food court before you are missing out. It is a savory golden dough filled with chicken, cheese, bacon, and a creamy parmesan garlic sauce. This easy keto recipe is also low carb, gluten-free, grain-free, and Trim Healthy Mama friendly.
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 is the samples (they want to try every single one) and the food court ("Mom, can we get smoothies, pizza, french fries?). These baked chicken strombolis have become so popular they now even offer frozen chicken bakes.
I've been wanting one of the Costco Chicken Bakes from the food court for months and months. I knew I wanted to try to make a gluten free low carb keto homemade version and my craving finally got strong enough that I couldn't ignore it any longer.
How to Make a Low Carb Costco Chicken Bake
Step One: Make low carb pizza dough. I use a mozzarella based pizza dough recipe as the base of this chicken bake recipe and most of my pizza recipes.
Step Two: Mix together chicken, homemade caesar salad dressing ingredients (the sauce in this tastes like the best homemade Caesar dressing), and cheese.
Step Three: Put the filling on top of the dough.
Step Four: Fold the dough around the filling into a log shape. Sprinkle with additional cheese.
Step Five: Bake. Eat the delicious low carb chicken cheese bake strombolis.
Variations
Green Onions - slice up some fresh scallions or green onions and mix them into the chicken mixture before using it as filling.
Bacon Bits - if you don't eat pork bacon go ahead and use some turkey bacon in place of the bacon crumbles.
Can I use leftover chicken in the Costco chicken bake?
Absolutely! This keto chicken bake is a great way to use up leftover chicken, either chicken breast or chicken thighs work. No one will complain if you make over leftover night with this recipe.
More recipes using mozzarella dough:
Grilled Pizza with Mozzarella & Arugula
Ingredients
Dough Ingredients:
- 8 oz shredded mozzarella
- 2 oz cream cheese
- 1 egg the dough mixes easier if it is room temperature
- ⅓ cup almond flour
- ⅓ cup coconut flour
- ⅓ cup ground golden flax or additional almond flour
Filling Ingredients:
- 2 cups chicken shredded or cubed
- ⅓ cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- ¼ cup bacon crumbles
- 2 tbsp sour cream
- 2 tbsp mayo
- 1 tsp garlic powder
- ½ tsp salt
Topping Ingredients:
- 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 the 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
Nutrition
Originally Published September 20, 2016. Revised and Republished August 23, 2019.
Deb says
Can I use almond flour in lieu of coconut flour
Taryn says
Yes, sub in this dough: https://joyfilledeats.com/coconut-flour-pizza-crust/
Alice says
I added chopped green onions, Montreal Steak Spice, and dash + of cayenne pepper. Dough was different than first time but realized I used 8oz liquid measurements, so , only half the amount of mozzarella cheese that was required. Still tasted great!
Becky says
I made these 8/5/20. VERY GOOD!! I didn't change a thing with the recipe except that I made 6 smaller pockets instead of 3 large ones so that everyone could have their own. Turned out great!! The dough is a VERY firm dough so it does take some working it to get it thin enough. It's worth the effort though. These are solid enough that you can pick them up and eat them without making a mess. This is a keeper for sure! Thanks so much for such great recipes!
Kate says
Made this and it's delicious. It's good cold, and sliced too. Many thanks!
Kayla says
Is it possible to not use almond flour? My allergy is very very slight but I still worry sometimes
Taryn says
Yes, you can sub in sunflower seed flour for the almond flour 1:1.
Liz Gilman says
I have had Costco's Chicken Bake lots of times and now have to eat low carb so was excited to try this! Not only did I love it but the rest of my family did too. I even made more with a kind of taco filling which the whole family liked too. My normally picky eldest daughter even likes these cold the next day. I love the fact that I have found a low carb dough that actually tastes nice! Thank you!
Tracey says
I loved this and my husband did as well!!! It was wonderful.
Laura says
What is the serving size in relation to the nutrition facts?
Taryn says
The serving is 1/2 a chicken bake. This makes 3 and they are pretty big. I eat half of one with a salad.
Erin says
I dont have a pizza stone. What can I use instead. My house is pretty empty with not much kitchenware. Just moved . So to keep that in mind.
Taryn says
Any cookie sheet will work. I bake on the bottom rack to crisp the bottom crust and I would line it with parchment so they don't stick. That saves on clean up too 😀
Tessa Simpson says
We loved this!! Fathead dough is always so surprising how bread like it turns out. I used probably a 1/3 less flour as it seemed like it couldn't handle more flour. I also only cooked it for 20 minutes at 400, and worked beautifully (I was running late on dinner, so tried the higher temp for a quicker cooking time). Super yum! I can't believe how the filling totally reminds of that flavor (granted it has been over 10 years since I ate one!! Those were the day when what I ate didn't seem to have and immediate effect on my waistline or health!!)
Brenda says
I made this tonight. The flavour is great but the dough just broke apart! Well, I just flattened it out again and made it like pizza!
Taryn says
Sorry, the dough broke apart but I'm glad you were able to use it anyway! It's easier to make a pizza than a stromboli shape. I think I'm going to just do that next time too 🙂
WereYorkie says
How do these freeze? 🙂 I can only eat about 2-3 ounces of this at a meal time, so I will aaalllllways have lots of leftovers! 😀
Kathleen says
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.
Jani says
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.
Taryn says
I'm glad you liked it! 8 oz of shredded cheese is about 2 cups.
JANI says
Is the chicken cooked before adding?
Taryn says
Yes
Wendy says
I made this last night and it was yummy! I substituted bleu cheese dressing for the sour cream and mayo and it gave it a really nice flavor. You're right about half of one being filling! I think I'll make them half size next time! Thanks so much for this recipe!
Gina says
Can something be substituted for the ground golden flax? Thanks!
Taryn says
Hi Gina, You can use more almond flour.
Kris says
I made this for dinner tonight and added about 1 1/2 cups chopped broccoli. A little extra sauce for the added ingredient would have helped, but awesome anyway! Thank you! I'm looking forward to trying the rest of your recipes that I've pinned 🙂
Jill says
Can you use the THM baking blend in this? If so, how much?
Taryn says
I've had readers use it in similar recipes. Use a slight lesser amount. So 3/4 cup or 5/6 cup.
Georgina says
I've never been to CostCo so have been blissfully unaware of the temptations... now I can go straight to the low carb version!
Katrin says
This is the kind of dish my kids would be all over. And they have never been to the US or to Costco! Thanks for the recipe 🙂
STACEY says
This looks so good!! Like a chicken pot pie rolled in crust. Will be making soon 🙂
Kim | Low Carb Maven says
I remember the Costco Chicken Bake. I like that you used the Fathead dough recipe and tweaked it with your baking mix. It's is the darling of low carb recipe developers and oh so good. I will for sure give this a try. Thanks for sharing.
Tammy Ontiveros says
this looks yummy....I just have one question. At the top it says 1 serving. I am assuming the recipe makes 3 chicken bakes so that would be 3 servings and the nutritional value is for 1 of the chicken bakes? Hope that makes sense.
Thank you so much for sharing this recipe . . . I want to make it this weekend!