Costco chicken bake: a culinary legend whispered in the hallowed aisles of bulk-sized bargains and oversized shopping carts. Have you ever found yourself wandering through Costco, the aroma of roasted chicken and freshly baked dough pulling you in like a delicious siren song? That, my friends, is the irresistible allure of the Costco chicken bake, and today, we're unlocking its secrets!
While its exact origins are shrouded in a bit of mystery (lost somewhere between the rotisserie chicken and the food court), the Costco chicken bake has become a modern-day comfort food classic. It's more than just a quick and easy meal; it's a symbol of a satisfying shopping trip, a reward for navigating the crowds, and a taste of pure, cheesy, chicken-y bliss.
But what makes this humble pastry so beloved? Is it the perfectly seasoned chicken, the creamy, savory filling, or the golden-brown, slightly crispy crust? Perhaps it's the sheer convenience of grabbing a warm, filling meal on the go. Or maybe, just maybe, it's the perfect combination of all these elements that creates a symphony of flavors and textures that keeps us coming back for more. Whatever the reason, the Costco chicken bake has earned its place in our hearts (and stomachs!), and now, you can recreate this iconic treat in your own kitchen. Get ready to embark on a culinary adventure as we unveil our version of this beloved dish!
Ingredients:
- For the Dough:
- 3 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ¼ cups warm water (105-115°F)
- 2 tablespoons olive oil, plus more for greasing
- For the Filling:
- 2 cups cooked chicken, shredded (Costco rotisserie chicken works perfectly!)
- 1 cup cooked bacon, crumbled
- 1 cup shredded mozzarella cheese
- ½ cup shredded provolone cheese
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 4 ounces cream cheese, softened
- ½ cup mayonnaise
- ¼ cup Dijon mustard
- 2 tablespoons chopped green onions
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- For the Topping:
- 1 egg, beaten
- Everything bagel seasoning (optional)
Preparing the Dough:
- Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar. This ensures the salt and sugar are evenly distributed throughout the flour, which is important for proper yeast activation and dough development.
- Activate the Yeast: In a separate small bowl, dissolve the yeast in the warm water. Let it stand for 5-10 minutes, or until foamy. This step is crucial to ensure your yeast is alive and active. If it doesn't foam, your yeast might be old and you'll need to start over with fresh yeast.
- Combine Wet and Dry Ingredients: Pour the yeast mixture and olive oil into the bowl with the dry ingredients. Use a wooden spoon or your hands to mix until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. Kneading develops the gluten in the flour, which gives the dough its structure and chewiness. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it's too dry, add a little more water, one teaspoon at a time.
- First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. This is where the yeast does its magic, creating air pockets in the dough that will make it light and airy. A warm environment helps the yeast to thrive.
Preparing the Filling:
- Shred the Chicken: If you're using a rotisserie chicken, remove the skin and bones and shred the meat. You can use two forks or your hands to shred the chicken. Make sure to remove any cartilage or unwanted pieces.
- Cook the Bacon: Cook the bacon until crispy. You can cook it in a skillet over medium heat, or bake it in the oven at 400°F for 15-20 minutes. Once cooked, drain the bacon on paper towels and crumble it into small pieces.
- Combine Cheeses: In a large bowl, combine the mozzarella, provolone, cheddar, and Parmesan cheeses. This cheese blend provides a variety of flavors and textures to the filling.
- Mix the Sauce: In a separate bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, green onions, garlic powder, and black pepper. Mix until smooth and well combined. Make sure the cream cheese is softened, otherwise it will be difficult to mix smoothly.
- Combine All Filling Ingredients: Add the shredded chicken, crumbled bacon, and cheese mixture to the bowl with the sauce. Mix well to combine, ensuring that all the ingredients are evenly distributed.
Assembling and Baking:
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent the chicken bakes from sticking to the pan and make cleanup easier.
- Divide the Dough: Once the dough has doubled in size, punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 6 equal pieces.
- Roll Out the Dough: Roll out each piece of dough into an oval shape, about 6-8 inches long and 4-5 inches wide. The dough should be thin enough to easily fold over the filling, but not so thin that it tears.
- Fill the Dough: Place about ¾ cup of the chicken filling in the center of each oval of dough. Don't overfill the dough, or it will be difficult to seal and the filling may leak out during baking.
- Fold and Seal: Fold the dough over the filling to form a half-moon shape. Pinch the edges together to seal, making sure there are no gaps. You can also crimp the edges with a fork for a decorative touch and to ensure a tight seal.
- Place on Baking Sheet: Place the assembled chicken bakes on the prepared baking sheet, leaving some space between each one.
- Egg Wash: In a small bowl, beat the egg with a tablespoon of water to create an egg wash. Brush the tops of the chicken bakes with the egg wash. This will give them a golden-brown color and a shiny finish.
- Add Topping (Optional): Sprinkle the tops of the chicken bakes with everything bagel seasoning, if desired. This adds a delicious flavor and texture to the finished product.
- Bake: Bake for 20-25 minutes, or until the chicken bakes are golden brown and the filling is heated through. The internal temperature of the filling should reach 165°F (74°C).
- Cool Slightly: Let the chicken bakes cool on the baking sheet for a few minutes before serving. This will allow the filling to set slightly and prevent it from being too hot to handle.
Tips and Variations:
- Cheese Variations: Feel free to experiment with different types of cheese in the filling. Pepper jack cheese would add a spicy kick, while Gruyere cheese would add a nutty flavor.
- Vegetable Additions: You can add vegetables to the filling, such as diced onions, bell peppers, or mushrooms. Sauté the vegetables before adding them to the filling to soften them and enhance their flavor.
- Spice Level: Adjust the amount of Dijon mustard and black pepper to suit your taste. You can also add a pinch of red pepper flakes for extra heat.
- Make Ahead: You can prepare the dough and filling ahead of time. Store the dough in the refrigerator for up to 24 hours. Store the filling in the refrigerator for up to 2 days. When you're ready to assemble the chicken bakes, bring the dough and filling to room temperature before proceeding.
- Freezing: You can freeze the assembled chicken bakes before baking. Place them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. When you're ready to bake them, bake them directly from frozen, adding a few extra minutes to the baking time.
- Dough Alternatives: If you're short on time, you can use store-bought pizza dough or crescent roll dough instead of making your own dough. Just be sure to adjust the baking time accordingly.
- Serving Suggestions: Serve the chicken bakes with a side of ranch dressing, honey mustard, or your favorite dipping sauce. They also pair well with a side salad or coleslaw.
Troubleshooting:
- Dough is too sticky: Add a little more flour, one tablespoon at a time, until the dough is no longer sticky.
- Dough is too dry: Add a little more water, one teaspoon at a time, until the dough is smooth and elastic.
- Filling is too dry: Add a little more mayonnaise or cream cheese to the filling until it reaches the desired consistency.
- Filling is too wet: Add a little more shredded cheese to the filling to absorb some of the excess moisture.
- Chicken bakes are browning too quickly: Cover the chicken bakes with foil during the last few minutes of baking to prevent them from browning too much.
- Filling is leaking out: Make sure the edges of the dough are tightly sealed. You can also crimp the edges with a fork to ensure a tight seal
Conclusion:
This isn't just another recipe; it's your ticket to recreating that iconic Costco chicken bake experience right in your own kitchen! From the flaky, golden crust to the creamy, savory filling bursting with tender chicken, smoky bacon, and that signature blend of cheeses, every bite is a nostalgic trip to the food court. I know, I know, sometimes you just *need* that Costco fix, but let's be honest, battling the crowds isn't always ideal. That's where this recipe swoops in to save the day (and your sanity!). But why is this particular recipe a must-try? Because it captures the essence of the original while offering the flexibility to customize it to your own tastes. We've meticulously crafted the filling to mimic that perfect balance of flavors, and the crust is surprisingly easy to make – even for beginner bakers! Plus, you get the satisfaction of knowing exactly what ingredients are going into your bake, allowing you to control the sodium content and opt for higher-quality ingredients if you prefer. Beyond the sheer deliciousness and convenience, this recipe opens up a world of possibilities. Feeling adventurous? Try adding a sprinkle of diced jalapeños for a spicy kick. Craving something a little different? Swap out the bacon for diced ham or even crumbled sausage. Vegetarian? No problem! Replace the chicken with sautéed mushrooms and add some extra veggies like bell peppers and onions. The beauty of this recipe is its adaptability. Serving Suggestions and Variations: * Serve your freshly baked chicken bake with a side of your favorite dipping sauce. Ranch dressing, honey mustard, or even a simple marinara sauce would be fantastic. * For a complete meal, pair it with a crisp green salad or a bowl of creamy tomato soup. * Consider making mini chicken bakes for parties or appetizers. Simply divide the dough into smaller portions and bake for a shorter amount of time. * If you're short on time, you can use store-bought pizza dough or puff pastry for the crust. While it won't be exactly the same, it's a great shortcut. * Experiment with different cheeses! Gruyere, provolone, or even a sharp cheddar would add a unique twist to the flavor profile. I truly believe that this recipe will become a staple in your household. It's perfect for a quick weeknight dinner, a potluck gathering, or even a special occasion. The aroma alone will fill your kitchen with warmth and anticipation, and the first bite will transport you straight to Costco (without the long lines!). So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I'm confident that you'll be thrilled with the results. And most importantly, I want to hear about your experience! Did you make any modifications? What did your family think? Share your photos and stories in the comments below. Let's create a community of Costco chicken bake enthusiasts and inspire each other with our delicious creations! Happy baking!
Costco Chicken Bake: The Ultimate Guide to This Fan Favorite
Savory chicken bakes filled with shredded chicken, bacon, a blend of cheeses, and a creamy Dijon sauce, all wrapped in a homemade dough and baked to golden perfection.
Ingredients
- 3 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ¼ cups warm water (105-115°F)
- 2 tablespoons olive oil, plus more for greasing
- 2 cups cooked chicken, shredded (Costco rotisserie chicken works perfectly!)
- 1 cup cooked bacon, crumbled
- 1 cup shredded mozzarella cheese
- ½ cup shredded provolone cheese
- ½ cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 4 ounces cream cheese, softened
- ½ cup mayonnaise
- ¼ cup Dijon mustard
- 2 tablespoons chopped green onions
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 egg, beaten
- Everything bagel seasoning (optional)
Instructions
- In a large bowl, whisk together the flour, salt, and sugar.
- In a separate small bowl, dissolve the yeast in the warm water. Let it stand for 5-10 minutes, or until foamy.
- Pour the yeast mixture and olive oil into the bowl with the dry ingredients. Use a wooden spoon or your hands to mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it's too dry, add a little more water, one teaspoon at a time.
- Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
- If you're using a rotisserie chicken, remove the skin and bones and shred the meat.
- Cook the bacon until crispy. You can cook it in a skillet over medium heat, or bake it in the oven at 400°F for 15-20 minutes. Once cooked, drain the bacon on paper towels and crumble it into small pieces.
- In a large bowl, combine the mozzarella, provolone, cheddar, and Parmesan cheeses.
- In a separate bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, green onions, garlic powder, and black pepper. Mix until smooth and well combined.
- Add the shredded chicken, crumbled bacon, and cheese mixture to the bowl with the sauce. Mix well to combine, ensuring that all the ingredients are evenly distributed.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Once the dough has doubled in size, punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 6 equal pieces.
- Roll out each piece of dough into an oval shape, about 6-8 inches long and 4-5 inches wide.
- Place about ¾ cup of the chicken filling in the center of each oval of dough.
- Fold the dough over the filling to form a half-moon shape. Pinch the edges together to seal, making sure there are no gaps. You can also crimp the edges with a fork for a decorative touch and to ensure a tight seal.
- Place the assembled chicken bakes on the prepared baking sheet, leaving some space between each one.
- In a small bowl, beat the egg with a tablespoon of water to create an egg wash. Brush the tops of the chicken bakes with the egg wash.
- Sprinkle the tops of the chicken bakes with everything bagel seasoning, if desired.
- Bake for 20-25 minutes, or until the chicken bakes are golden brown and the filling is heated through. The internal temperature of the filling should reach 165°F (74°C).
- Let the chicken bakes cool on the baking sheet for a few minutes before serving.
Notes
- Cheese Variations: Feel free to experiment with different types of cheese in the filling. Pepper jack cheese would add a spicy kick, while Gruyere cheese would add a nutty flavor.
- Vegetable Additions: You can add vegetables to the filling, such as diced onions, bell peppers, or mushrooms. Sauté the vegetables before adding them to the filling to soften them and enhance their flavor.
- Spice Level: Adjust the amount of Dijon mustard and black pepper to suit your taste. You can also add a pinch of red pepper flakes for extra heat.
- Make Ahead: You can prepare the dough and filling ahead of time. Store the dough in the refrigerator for up to 24 hours. Store the filling in the refrigerator for up to 2 days. When you're ready to assemble the chicken bakes, bring the dough and filling to room temperature before proceeding.
- Freezing: You can freeze the assembled chicken bakes before baking. Place them on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. When you're ready to bake them, bake them directly from frozen, adding a few extra minutes to the baking time.
- Dough Alternatives: If you're short on time, you can use store-bought pizza dough or crescent roll dough instead of making your own dough. Just be sure to adjust the baking time accordingly.
- Serving Suggestions: Serve the chicken bakes with a side of ranch dressing, honey mustard, or your favorite dipping sauce. They also pair well with a side salad or coleslaw.
