Easy Costco Chicken Bake Copycat Recipe Lorraine Elliott

You catch the smell through the steam vent and suddenly you are starving. It hits you right while the pressure cooker hums along, building up that steam and pressure just right. That scent bursts out from the pot and you can’t help but wanna peek inside and see what’s cooking.

That smell someone knows, kinda rich with chicken and cheese, makes you wanna get your fork ready. You spot the steam cues rising just the right way, promising something tender and dang tasty is coming. And you remember that feeling from the last time you ate a Costco chicken bake, kinda dreamy and totally comforting.

As the pressure cooker starts its natural release, you feel that excitement grow. You recall the tender pull of that cheesy filling when you slice it open. Y’all, this recipe’s got that warm, satisfying vibe you gotta experience with every bite. It’s comforting in a way that makes you wanna make it again and again.

Why This Recipe Works Every Single Time

• Perfect pressure build ensures the chicken stays juicy and tender, no dry bites here. Check out our Easy Copycat KFC Chicken Recipe for another juicy chicken delight.
• The combo of cream cheese and mozzarella melts so nice, keeps the filling gooey and delicious. Pair this with our Bang Bang Chicken Sauce for extra flavor punch.
• Rolling the dough tight traps all the flavors inside for that ultimate savory pull.
• A quick release step at the end stops overcooking so the crust stays crisp and golden. Similar to the natural releases in Copycat Raising Cane’s Chicken & Sauce.
• Simple seasoning lets the natural chicken and bacon flavors shine without overpowering.

All the Pieces for This Meal

• 600g (21 oz.) pizza dough, you’ll wanna roll this out nice and thin.
• 1/2 cup flour for dusting so that dough don’t stick while you roll it.
• 500g (1.1 lbs) cooked chicken breast, chopped up fine — a bbq rotisserie chicken works dang good. For convenience, rotisserie chicken shortcuts like in Copycat Cracker Barrel Chicken and Dumplings save time.
• 200g (7 oz.) cooked bacon, also chopped up to get that smoky punch.
• 2 sticks of green spring onion, chopped small for that fresh zing.
• 250g (8.8 oz.) cream cheese, soft at room temp to mix easy.
• 2 cups grated mozzarella, gotta have that stretch and gooey topping.
• 1/2 cup parmesan cheese, adds a salty tang to the filling.
• 1-2 teaspoons red chilli flakes for some heat, but only if you’re feelin’ spicy.
• 200ml (fluid oz) Caesar dressing to mix in, adding creamy flavor for days.
• Extra 1/2 cup parmesan cheese to sprinkle over the top before baking.

How It All Comes Together Step by Step

First, you preheat the oven to a hot 200°C (400°F). Line your baking tray with parchment paper so nothing sticks and cleanup’s easier. For more detailed cooking timelines, browse our Chang’s Lettuce Wraps Pressure Cooker Style guide.

Next, lightly flour your surface for rolling. Roll out your pizza dough into a big rectangle ‘bout 1/4 inch thick. That way it cooks real even and holds the filling well.

In a bowl, mix up your chopped chicken, bacon, green onions, cream cheese, mozzarella, parmesan, and if you’re using them, the red chilli flakes. Add salt and pepper till it tastes just right to you.

Spread that filling evenly over the dough, but remember to leave about an inch free around the edges. This keeps it from leaking out when you roll it.

Carefully roll up the dough lengthwise into a log shape. Then transfer it seam side down onto your lined baking tray. Tucking the ends underneath helps keep everything inside.

If you want, brush the outside with a little oil or butter for a nice golden color once baked. Trust me, it makes a difference.

Bake it in the oven about 25–30 minutes until it’s golden brown and cooked all the way through. That crust should be crispy without being tough.

After baking, let it cool just a bit to help everything settle before slicing. Then cut into pieces and get ready for that tender pull in every bite.

Smart Shortcuts for Busy Days

You can use pre-cooked chicken from your favorite store if you’re in a rush. Rotisserie chicken works awesome and saves a ton of time.

Grab pre-made pizza dough too. No need to make it from scratch every time, and it still tastes dang good.

Mix the filling the night before and keep it covered in the fridge. Then just roll and bake when you’re ready to eat.

Instead of grating cheese, sometimes I use pre-shredded mozzarella and parmesan. It’s less work and great when you’re juggling deadlines.

That First Bite Moment

When you slice into the bake, you see all those layers of melty cheese and savory filling waiting for you. The crust breaks with a little crunch that makes you grin right away.

Take that first bite and the creamy, cheesy inside hits your tongue with that smoky bacon and tender chicken. It’s wild how all those flavors melt together so well.

You feel the satisfying pull of the warm cheese stretching with each bite while the spring onions give a tiny snap of freshness. Dang, y’all, it’s comfort food that hugs you from the inside out.

Smart Storage That Actually Works

Leftovers? No worries. Wrap the chicken bake tightly in foil or plastic wrap before putting it in the fridge. That keeps it fresh for 3 to 4 days.

You can freeze it as well. Slice it up into portions, wrap each piece in plastic wrap, then place in a freezer bag. It holds well for a couple months.

When reheating, pop it into a toaster oven or regular oven instead of the microwave. This keeps the crust crispy and the inside nice and warm.

If you’ve only got a microwave, cover the slice lightly and heat on medium to avoid drying it out. Quick release from the fridge before warming helps too.

The FAQ Section You Actually Need

• Can I use raw chicken in this recipe? It’s best to use cooked chicken here since the bake itself only cooks in the oven. You don’t want raw bits inside.
• Is it okay to skip the bacon? Totally fine if you’re not a fan or want it vegetarian. You might wanna add some smoked paprika or extra cheese for flavor.
• Can I use a different dough? Yeah, pizza dough works best, but you could try puff pastry for a flakier crust. Just watch the baking time.
• How do I know when it’s done? Look for a golden brown crust and bubbling cheese. The logs should feel firm but not rock hard.
• Can I make this ahead? For sure, mixing the filling before hand and storing in fridge saves morning or lunch prep time real good.
• What if my crust stays soggy? Make sure to roll the dough evenly and don’t overload with filling. Also baking on a parchment-lined metal tray helps crisp up the bottom.

Don’t forget to explore other tasty pressure cooker recipes like our Chicken and Dumplings and Easy Copycat KFC Chicken Recipe for your next comfort food fix.