Description
A cheesy low-carb chicken casserole made with zucchini, mushrooms, sour cream, eggs, and Italian cheese blend.
Ingredients
Scale
- 8 ounces boneless chicken breast, diced
- 4 ounces fresh mushrooms, sliced
- 1 medium zucchini, sliced
- 2 tablespoons butter
- Salt to taste
- 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
- Non-stick cooking spray
Instructions
- Preheat oven to 375°F.
- Dice chicken into bite-sized cubes.
- Slice mushrooms, zucchini, and green onions.
- Melt butter in a skillet over medium heat.
- Cook chicken, zucchini, mushrooms, salt, and pepper for 5 minutes.
- Drain excess liquid.
- Mix cheese, sour cream, green onions, eggs, basil, salt, and pepper in a bowl.
- Stir in cooked chicken and vegetables.
- Spray baking dish with non-stick spray.
- Transfer mixture to dish.
- Bake 30 to 35 minutes.
- Cool for 5 minutes before serving.
Notes
- Do not overcook zucchini before baking.
- Drain vegetables well to prevent excess moisture.
- Allow casserole to rest before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 401
- Sugar: 3
- Sodium: 264
- Fat: 29
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0.2
- Carbohydrates: 7
- Fiber: 1
- Protein: 31
- Cholesterol: 161