What the heck is this?
We’re taking the cult-favorite Costco Chicken Bake—yes, that golden, cheesy, dough-wrapped masterpiece—and giving it a vegetarian twist that still hits every savory, creamy, crave-worthy note. Instead of chicken, we’re loading it up with hearty plant-based goodness like sautéed mushrooms, marinated artichokes, and a generous helping of melty cheese, all wrapped in soft pizza dough and baked until golden and bubbling. It’s got that same satisfying handheld vibe, with a meatless upgrade that even meat lovers will devour.
Why You’ll Love This Recipe
It’s basically a comfort food hug in a baked pocket. You get cheesy, garlicky, creamy goodness with a hearty, meaty texture—without any actual meat. It’s meal-prep friendly, freezer-friendly, and a great way to use up pantry staples. Whether you’re vegetarian or just looking to cut back on meat, this one’s a keeper. Plus, it’s way easier to make than it looks, especially if you use store-bought dough.
The Good Stuff You’ll Need
- 1 pound pizza dough (store-bought or homemade)
- 1 tablespoon olive oil
- 1 cup mushrooms, finely chopped (cremini or button work great)
- ½ cup canned artichoke hearts, chopped and patted dry
- ½ cup cooked quinoa or rice (for extra texture and bulk)
- 1 cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- ¼ cup sour cream or Greek yogurt
- 2 tablespoons Caesar dressing or ranch (optional but highly recommended)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon melted butter (for brushing)
- 1 tablespoon Parmesan (for topping)
Let’s Do This
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté the filling: Heat olive oil in a pan over medium heat. Add chopped mushrooms and cook until browned and their moisture has mostly evaporated (about 5–7 minutes). Stir in artichokes, quinoa or rice, garlic powder, onion powder, and a pinch of salt and pepper. Let everything warm through, then remove from heat.
- Make it creamy: In a bowl, mix the sautéed veggies with sour cream or Greek yogurt, Caesar dressing (if using), mozzarella, and Parmesan. You should have a thick, cheesy filling that holds together.
- Divide and roll out the dough: Cut your pizza dough into 2–4 equal pieces, depending on how big you want your bakes. Roll each piece into a rough rectangle, about ¼ inch thick.
- Fill and seal: Scoop a generous amount of filling onto one side of the dough rectangle, leaving space at the edges. Fold the other half over and pinch the edges closed. You can roll them slightly to seal, or use a fork to crimp.
- Bake it up: Place your bakes seam-side down on the prepared baking sheet. Brush with melted butter and sprinkle the tops with a little extra Parmesan. Bake for 20–25 minutes, or until golden brown and bubbling.
- Cool slightly and serve: Let them cool for a few minutes before biting in (molten cheese alert!) or wrap them up for an on-the-go meal.
Serving Suggestions
Serve these with a side salad, marinara for dipping, or just eat them straight-up. They’re portable, satisfying, and great for lunch, dinner, or even an indulgent snack. Want to go full Costco-style? Serve with a fountain soda and nostalgia.
Switch It Up
- Use sautéed spinach, kale, or sun-dried tomatoes for variation.
- Add crumbled tofu or a plant-based chicken substitute for even more protein.
- Make it spicy with red pepper flakes or hot sauce mixed into the filling.
- Go full Mediterranean with olives, feta, and lemon zest.
Make-Ahead Tips
Assemble your bakes ahead of time and refrigerate until ready to bake (up to 24 hours). Or bake them fully, cool completely, and freeze. Reheat in the oven or air fryer for best texture. They’re also microwave-friendly, though the crust won’t be quite as crispy.
Questions People Actually Ask
Can I make it vegan? Yep! Use vegan cheese, vegan sour cream, and skip the butter or use a plant-based version.
What dough works best? Store-bought pizza dough is perfect. You can also use crescent roll dough for a flakier twist.
Can I make this gluten-free? Yes, just use your favorite gluten-free pizza dough.
How long do they keep? Stored in the fridge, they’ll last up to 4 days. In the freezer, up to 3 months.
Vegetarian Costco Chicken Bake: Same Crave, No Chicken Required
- Total Time: 45 minutes
- Yield: 2–4 servings 1x
Description
We’re taking the cult-favorite Costco Chicken Bake—yes, that golden, cheesy, dough-wrapped masterpiece—and giving it a vegetarian twist that still hits every savory, creamy, crave-worthy note. Instead of chicken, we’re loading it up with hearty plant-based goodness like sautéed mushrooms, marinated artichokes, and a generous helping of melty cheese, all wrapped in soft pizza dough and baked until golden and bubbling. It’s got that same satisfying handheld vibe, with a meatless upgrade that even meat lovers will devour.
Ingredients
1 pound pizza dough (store-bought or homemade)
1 tablespoon olive oil
1 cup mushrooms, finely chopped (cremini or button work great)
½ cup canned artichoke hearts, chopped and patted dry
½ cup cooked quinoa or rice (for extra texture and bulk)
1 cup mozzarella cheese, shredded
¼ cup Parmesan cheese, grated
¼ cup sour cream or Greek yogurt
2 tablespoons Caesar dressing or ranch (optional but highly recommended)
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper, to taste
1 tablespoon melted butter (for brushing)
1 tablespoon Parmesan (for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Sauté the filling: Heat olive oil in a pan over medium heat. Add chopped mushrooms and cook until browned and their moisture has mostly evaporated (about 5–7 minutes). Stir in artichokes, quinoa or rice, garlic powder, onion powder, and a pinch of salt and pepper. Let everything warm through, then remove from heat.
Make it creamy: In a bowl, mix the sautéed veggies with sour cream or Greek yogurt, Caesar dressing (if using), mozzarella, and Parmesan. You should have a thick, cheesy filling that holds together.
Divide and roll out the dough: Cut your pizza dough into 2–4 equal pieces, depending on how big you want your bakes. Roll each piece into a rough rectangle, about ¼ inch thick.
Fill and seal: Scoop a generous amount of filling onto one side of the dough rectangle, leaving space at the edges. Fold the other half over and pinch the edges closed. You can roll them slightly to seal, or use a fork to crimp.
Bake it up: Place your bakes seam-side down on the prepared baking sheet. Brush with melted butter and sprinkle the tops with a little extra Parmesan. Bake for 20–25 minutes, or until golden brown and bubbling.
Cool slightly and serve: Let them cool for a few minutes before biting in (molten cheese alert!) or wrap them up for an on-the-go meal.
Notes
Serve these with a side salad, marinara for dipping, or just eat them straight-up. They’re portable, satisfying, and great for lunch, dinner, or even an indulgent snack. Want to go full Costco-style? Serve with a fountain soda and nostalgia.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~480 kcal per serving
- Fat: ~22g
- Carbohydrates: ~48g
- Protein: ~18g