Family-style Costco Chicken Bake

This homemade chicken cooking is fun to make and is always cute with that splendid braided bread. Get soft and buttery bread with a creamy chicken filling. This all-in-one meal is also super easy to transport, making it the perfect dinner to fall to friends and family. You will love it!

For baked chicken recipes, try our chicken cake or our chicken cake saucepan.

Many chicken cakes use a canned pastry dough, which can be convenient, but this dough is so easy and gives you that light and soft homemade bread that you cannot get from a can. Our chicken filling is made with grated cherdar cheese, grated cheese cheese, cheese cream and crunchy bacon, making it perfectly creamy and cheese with a little creaking.

Note ingredients

• Chicken: This recipe uses 2 cups of pre-cotto chicken. The chicken or leftovers of the turreure work perfectly. You can always cook and also cut the chicken breasts.
• Flour for all uses: It remains with all uses for the best results. Bread flour also works.
• Instant dry yeast: Make sure to use instant that does not require a water test before adding the dough. If you only have an active dry yeast, dissol the same amount in hot water for 5-10 minutes until it is foamy before proceeding.
• Waterfall: You want the water to be between 100-110 ℉ to activate the yeast without killing it. It should feel warm to the touch, like a bathroom.
• Brown sugar: You can use light or dark cane sugar. You could even use granulated sugar in a pinch.
• Olive oil: Extra virgin olive oil is preferred for a better taste, but any olive oil will work.
• Bacon: The freshly cooked bacon is ideal, but the backets of bacon purchased in the shop are a comfortable alternative.
• Cheese cream: CUBBUL for a faster and more uniform fusion.
• Grated keddar cheese: Sharp Cheddar is our favorite, but you can mix things with Jack Pepper or Mozzarella.

Chicken options

This recipe requires grated cooked chicken. You have some options to choose from, so make your choice!

Girrrosto chicken – Many grocery stores today sell cooked ride chickens that you can buy and destroy. Funny, it is usually sold as a “loss leader”, which means they sell it for less than it costs, making it the best knocking for your dollar when it comes to chicken. Some stores now also offer the pre-SHREDDED and packaged spin chicken!

Frozen cooked chicken -I take a look at the freezer section of your grocery store for chicken strips and pre -cooked pieces. They are super convenient!

Cook your chicken – Spread the chicken breasts into a slightly greased 9 × 13 pan. Season with salt and pepper. Bake in the oven at 350 degrees for 25-30 minutes until cooking. Cut into pieces and use immediately or freezes for subsequent use.

Fast pan chicken -The large large pan over medium-high heat. Add 1 tablespoon of vegetable oil. Put the chicken breasts in the pan. Season with salt and pepper. Cook from 5 to 7 minutes per side. Leave to cool and then destroy.

No mixer stand? No problem!

You can easily create this mixture by hand. Start mixing the ingredients together with a wooden spoon or a spatula until the mixture becomes too thick to mix. So, it’s time to roll the sleeves and knead the mixture by hand.

Place the dough on a clean and slightly floured surface and mix it for about 8-10 minutes. You want to work the dough until all the flour is completely incorporated and the dough is soft, smooth and only slightly sticky to the touch.

It will take some fat to the elbow, but it’s worth it. Continue until the dough is smooth and elastic without lumps or dry spots.

Make-ahead option

Prepare the dough as indicated. After an increase of 30 minutes, divide the dough into portions and wrapping them in a plastic wrapping or place them in an airtight container or a can be drawn up. Refrigerate for a maximum of 3 days. The dough will continue to climb slowly in the fridge. When it is ready for use, let the dough arrive at room temperature before throwing it or spreading it.