This homemade chicken bake is fun to make and always turns out pretty with that gorgeous braided bread. You get fluffy, buttery bread with a creamy, chicken filling. This all-in-one meal is also super easy to transport, making it the perfect dinner to drop off to friends and family. You’re going to love it!
For more baked chicken recipes, try our Chicken Pot Pie or our Chicken Pot Pie Casserole.
Why Our Recipe
- Better than Costco’s version, including an easy homemade bread dough.
- The creamy chicken inside is loaded with bacon and cheese.
- We make ours family-style to keep things easy and ready to serve.
A lot of chicken bakes use canned pastry dough, which can be convenient, but this dough is so easy and gives you that light and fluffy homemade bread that you can’t get from a can. Our chicken filling is made with gooey, shredded cheddar cheese, cream cheese, and crispy bacon, making it perfectly creamy and cheesy with a little bacon crunch.
Ingredient Notes
- Chicken: This recipe uses 2 cups of pre-cooked chicken. Rotisserie chicken or leftovers works perfectly. You can always bake and shred chicken breasts as well.
- All-Purpose Flour: Stick with all-purpose for best results. Bread flour also works.
- Instant Dry Yeast: Make sure to use instant which doesn’t require proofing in water before adding to the dough. If you only have active dry yeast, dissolve the same amount in the warm water for 5-10 minutes until frothy before proceeding.
- Water: 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 bath.
- Brown Sugar: Light or dark brown sugar can be used. You could even use granulated sugar in a pinch.
- Olive Oil: Extra virgin olive oil is preferred for better taste, but any olive oil will work.
- Bacon: Freshly cooked bacon is ideal, but store-bought bacon crumbles are a convenient alternative.
- Cream Cheese: Cube it for quicker and more even melting.
- Shredded Cheddar Cheese: Sharp cheddar is our favorite, but you can mix things up with pepper jack or mozzarella.
Chicken Options
This recipe calls for shredded cooked chicken. You’ve got a few options to choose from, so take your pick!
Rotisserie Chicken – many grocery stores nowadays sell cooked rotisserie chickens that you can buy and shred. Fun fact, it’s usually sold as a “loss leader,” meaning they sell it for less than it costs, making it the best bang for your buck when it comes to chicken. Some stores are also now offering the rotisserie chicken pre-shredded and packaged too!
Frozen Cooked Chicken – check out the freezer section of your grocery store for pre-cooked chicken strips and chunks. They are super convenient!
Bake Your Own Chicken – lay chicken breasts out into a lightly greased 9×13 pan. Season with salt and pepper. Bake at 350 degrees for 25 to 30 minutes until cooked through. Chop into chunks and use right away, or freeze for later use.
Quick Skillet Chicken – heat a large heavy skillet over medium-high heat. Add in 1 tablespoon vegetable oil. Place chicken breasts into the skillet. Season with salt and pepper. Cook 5 to 7 minutes per side. Let cool and then shred.
No stand mixer? No problem!
You can easily make this dough by hand. Start by stirring the ingredients together with a wooden spoon or spatula until the mixture becomes too thick to stir. Then, it’s time to roll up your sleeves and knead the dough by hand.
Place the dough on a clean, lightly floured surface and knead it for about 8-10 minutes. You want to work the dough until all the flour is fully incorporated and the dough is soft, smooth, and only slightly sticky to the touch.
It’ll take some elbow grease, but the effort is worth it. Just keep going until the dough is smooth and elastic with no lumps or dry spots.
Make-Ahead Option
Prepare your dough as directed. After a 30-minute rise, divide your dough into portions and wrap them tightly in plastic wrap or place in an airtight container or resealable plastic bag. Refrigerate for up to 3 days. The dough will continue to rise slowly in the fridge. When ready to use, let the dough come to room temperature before tossing it or rolling it out.
Storage and Reheating Instructions
Refrigerate leftovers in an airtight container for 3-4 days.
Reheat portions in the oven at 350 for about 8-10 minutes.
Microwave on high in 30-second increments, until warmed through.
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