This delicious recipe for Chicken Alfredo and Rice Casserole pairs perfectly with the Halcyon 2016 Pinot Noir.
1. Preheat oven to 350°F. Combine pasta sauce and milk in a large bowl. Stir in rice, chicken, peas, roasted peppers, almonds (if using) and basil. Transfer to 1 1/2-quart baking dish.
2. Bake, covered, 30 minutes. Uncover and stir. Combine breadcrumbs and melted butter; sprinkle atop casserole. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving.
*Recipe and Photo Courtesy of McCormick & Company, Inc.