500g/17.6oz Boneless Chicken Thighs cut into bite sized pieces
300g/10.5oz Sliced Mushrooms
1 Large Zucchini, sliced and halved
2 Spring Onions, sliced
1 Jar 170g (3/4 cup) Sour Cream
1 Cup Milk
2 Large Eggs
1 Clove Garlic, crushed
1/2 Tsp Dried Thyme
100g/3.5oz Shredded Mozzarella
2 Tbls Plain Flour
Salt and Pepper
Egg mixture –
In a bowl, beat the eggs then add the sour cream, milk, thyme and season with salt and pepper. Stir through then add the flour and mix until well combined.
Chicken and Baking –
Season chicken with chicken seasoning, salt and pepper.
Heat 2 tablespoons butter in a large pan and brown the chicken from both sides. Remove from pan and set aside.
To the same pan add the mushrooms and zucchini and cook until the zucchini are slightly softened. Remove from pan, drain veggies well and transfer to a 9×13 inch baking dish (set aside a few mushrooms and zucchini for on top).
Drain the chicken from their juices and place on top of the mushrooms and zucchini in the dish. Scatter the minced garlic and sliced spring onions on top and again top with the remaining mushrooms and zucchini you set aside.
Pour over egg mixture. Top with shredded mozzarella, extra dried thyme and ground pepper.
Bake in oven 190C/375F for about 45 minutes or until cheese has melted and golden on top.