Ingredients
8 oz boneless chicken
4 oz fresh mushrooms
1 medium zucchini
2 Tbsp butter
Salt and fresh ground black pepper, to taste
2 cups shredded Italian cheese blend
1/2 cup sour cream
2 green onions
2 eggs (beaten)
2 tsp dried basil
Preheat the oven to 375 F.
Instructions
On a cutting board, dice the chicken into bite-sized cubes.
Slice the green onions, mushrooms, and zucchini. Cut the zucchini slices into halves or quarters.
Melt the butter in a large pan on medium heat.
Add the chicken, zucchini, mushrooms, salt and pepper to the frying pan. Cook and stir often, until tender, about 5 minutes. Drain in a colander.
In a bowl, mix together the cheese, sour cream, green onions, beaten eggs,
basil, salt, and black pepper, until well combined.
Stir in the chicken, zucchini and mushrooms until well
coated.
Spray two 18.6 ounce individual baking dishes with non-stick spray. Click for 18.6 ounce oven safe baking dishes.
Pour the chicken and cheese mixture into the two dishes,
divided evenly.
Bake 30-35 minutes
Enjoy
