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.