Chicken Zucchini Mushroom Bake (Print Format)
Creamy baked chicken with zucchini, mushrooms, and cheese, finished with fresh basil and green onions.
# Ingredients:
01 -
8 ounces boneless chicken, diced
02 -
4 ounces fresh mushrooms, sliced
03 -
1 medium zucchini, sliced into halves or quarters
04 -
2 tablespoons butter
05 -
Salt and fresh ground black pepper, to taste
06 -
2 cups shredded Italian cheese blend
07 -
½ cup sour cream
08 -
2 green onions, sliced
09 -
2 large eggs, beaten
10 -
2 teaspoons dried basil
# Steps:
01 -
Preheat the oven to 375°F.
02 -
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.
03 -
Melt the butter in a large pan on medium heat. Add the chicken, zucchini, mushrooms, salt, and pepper to the pan. Cook and stir often until tender, about 5 minutes. Drain in a colander.
04 -
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.
05 -
Spray two 18.6-ounce individual baking dishes with non-stick spray. Pour the chicken and cheese mixture into the two dishes, divided evenly.
06 -
Bake in the oven for 30-35 minutes. Allow to cool for 5 minutes before serving. Serve hot dishes on top of pot holders or trivets to protect the table or counter.