Preheat your oven to 375°F (190°C).

Dice the boneless chicken into bite-sized pieces and set aside.

Slice the fresh mushrooms and zucchini, and chop the green onions.

Melt 2 tablespoons of butter in a large pan over medium heat. Add chicken, zucchini, and mushrooms, seasoning with salt and pepper. Sauté until chicken is cooked through and vegetables are tender, about 5 to 7 minutes.

Transfer the cooked mixture to a colander to drain excess moisture.

In a medium bowl, combine the shredded cheese blend, sour cream, green onions, beaten eggs, dried basil, and a pinch of salt and pepper. Mix until smooth.

Fold the drained chicken and vegetable mixture into the cheese mixture until everything is evenly coated.

Lightly coat baking dishes with non-stick spray. Pour the mixture into the prepared dishes.

Bake in the preheated oven for 30 to 35 minutes until golden brown on top.

Allow to cool for about 5 minutes before serving.

Serve warm, ideally with a salad or warm garlic bread.