Quebec Chicken

My sis just asked if this recipe is on the blog so she can verify if she's remembering all the ingredients correctly - and I had a little problem finding it so I decided I'd re-run it to make it easier to locate in the future. 

So the reason I had a problem finding it is because I couldn't remember what I re-named it! We don't call it 'Quebec Chicken' but since we might have gotten the recipe in a sneaky way I didn't want to put it on the blog under the name we actually use LOL. So when Jen asked me for "________ Chicken" I had to figure out what I blogged it under hahahahah. 

Here's the original post from August '16 - "My Sister's Birthday Dinner (aka: Quebec Chicken):

For my sister's birthday she requested Quebec Chicken - a dish we have been making forever. So this may or may not be a stolen recipe, it's a long ancient story - let's just say I heard it from a friend who, heard it from a friend who, heard it from another... and leave it at that! Wherever it came from and however I got it, it's an excellent recipe and we are all crazy for it (oh, and for the record I changed the name to protect the innocent hahaha!! ). 

Ingredients:

• 1 pound chicken tenders (or boneless, skinless chicken breast)
• a couple sweet peppers (I like to do different colors), chopped in bite sized pieces
• 1 small onion, chopped in bite sized pieces
• 1 cup sour cream
• 1 cup mayonnaise
• 1 cup grated parmesan
• 1 T. montreal steak seasoning
• 1 t. lemon pepper
• 2 T. olive oil
• 1 pound cooked angel hair pasta

Directions:

Cut the chicken tenders in half (big bite sized pieces), put in a big bowl. Drizzle with a little olive oil and sprinkle with the montreal steak seasoning and lemon pepper, toss to coat evenly. Sauté chicken in the remaining olive oil in a large saucepan, turning once, a couple minutes on each side. Remove chicken from pan and add the peppers and onions, sauté for a few minutes until softened. Add the chicken back to the pan and then stir in the sour cream, mayo, and parmesan. I like to add additional montreal seasoning but that is up to you. Bake in a large casserole dish 1 hour until bubbly, serve over the pasta.

note: I normally double this - we rarely have leftovers, and the sauce is so good you'll want lots of it! Cover for the first half hour, then remove the cover so it browns a little bit. The sauce is super thick to start but will loosen up as it bakes. There are a bunch of people in the family that don't like peppers and onions so I don't usually add them to the sauce, bake them in a small dish separately and then whoever wants them can add to the chicken and pasta - if everyone at your house likes peppers and onions though, the sauce tastes even better if you bake them all together. I've made it with broccoli and mushrooms which is also good - but I personally like the onions the best!) 

OMG this is so good - you guys are gonna love it!

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