Chicken Zucchini Bake
Ingredients:
- 8 ounces boneless chicken (about 1 large chicken breast)
- 4 ounces fresh mushrooms (about 1 cup, sliced)
- 1 medium zucchini (about 6-7 inches, sliced)
- 2 tablespoons butter
- Salt and fresh ground black pepper, to taste
- 2 cups shredded Italian cheese blend
- 1/2 cup sour cream
- 2 green onions (sliced)
- 2 large eggs (beaten)
- 2 teaspoons dried basil
Instructions:
Preheat oven:
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or an equivalent size casserole dish.
Cook the chicken:
Heat 1 tablespoon of butter in a large skillet over medium heat. Season the boneless chicken with salt and pepper to taste, then cook it until fully cooked through (about 5-7 minutes per side, depending on thickness). Once cooked, remove the chicken from the pan, let it rest for a few minutes, then dice it into bite-sized pieces.
Cook the vegetables:
In the same skillet, melt the remaining 1 tablespoon of butter. Add the sliced mushrooms and zucchini. Sauté for about 3-5 minutes, until the vegetables are tender. Season with a pinch of salt and pepper.
Prepare the egg mixture:
In a separate bowl, beat the eggs and then add the sour cream and dried basil. Stir until well combined.
Combine ingredients:
In the prepared baking dish, combine the diced chicken, sautéed mushrooms and zucchini, and sliced green onions. Pour the egg and sour cream mixture over the top. Sprinkle the shredded Italian cheese blend over the casserole.
Bake:
Place the baking dish in the oven and bake for about 25-30 minutes, or until the casserole is set, golden, and bubbly.
Serve:
Remove from the oven, let it cool slightly, and serve warm. Enjoy your Chicken Zucchini Bake!
This dish is a great combination of protein and vegetables, with the creamy texture of sour cream and the melty cheese making it a delicious meal!