Friday, May 17, 2019

A New Wine paired with an Old Favorite #FrenchWinophiles

This creamy, comforting chicken alfredo is made into a casserole for a delicious, make ahead meal that is sure to become a family favorite.

I served up this old favorite with a new wine for our #Winophiles group.  I can't wait to tell you all about this pairing......

This is a sponsored post by Gerard-Bertrand winery.  I was provided with a bottle of wine for sampling and pairing purposes.  All writings and opinions are strictly my own.

This month the French Winophiles, under the direction of  L.M. Archer was invited to join in getting to know the wines of Gerard-Bertrand.  There is a lot of information in the Invitation Post that told us of owner, Gerard Bertrand, who became a wine maker after a successful career as a professional rugby player.

Bertrand not only owns a winery but he also has a hotel and a restaurant that has received Michelin Stars.  LM Archer shares that Bertrand hosts the Jazz Festival each year and has also written a book that is available through Amazon.

I am looking forward to reading this book and learning more about this man and his world.  I do know that he makes a wonderful bottle of wine.  The wine I received from Cigalus is where Bertrand resides and first started to explore the world of Bio-dynamics which now holds an area of deep importance to him.

You can learn more about all of that by reading LM Archers amazing post and by joining us on Saturday, 5/18 at 11 AM ET for Twitter chat following #Winophile. I hope to see you there.

Now, let me tell you my thoughts on this wine and the meal with which I paired it.  The Cigalus Blanc is a blend of Chardonnay and Viognier grapes.  It pours a beautiful light golden yellow and smells of citrus.  It is buttery and delicious and would pair well with seafood.  It also was heavy enough to work well with this creamy chicken casserole that I served with it.

I will tell you more about my pairing during chat today where I will be joined by the others who will be discussing their findings as linked below.......

#chicken, #alfredo, #casseroles, #onepotmeals, #pasta
Entrees, Casseroles, Chicken, Pasta
French Fusion
Yield: 9 servings

Chicken Alfredo Casserole

This creamy, comforting chicken alfredo is made into a casserole for a delicious, make ahead meal that is sure to become a family favorite.
prep time: 30 Mcook time: 20 Mtotal time: 50 M


  • 1 T. olive oil
  • 1 T. butter
  • 2 lbs. boneless, skinless chicken breasts, cut into bite size pieces
  • 8 oz. sliced mushrooms 
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 T. butter
  • 1/4 c. flour
  • 1 1/2 c. chicken broth
  • 1 (12 oz) can evaporated milk
  • 1/2 c. parmesan cheese, divided
  • salt and pepper, to taste
  • 1 lb. pasta, cooked per package directions


How to cook Chicken Alfredo Casserole

  1. Heat the olive oil and butter in a skillet over med high heat.  Add the chicken, mushrooms, onions and garlic.  Cook stirring occasionally until chicken is no longer pink and vegetables are tender.  Remove to a plate and set aside.
  2. In the same skillet, melt the butter over med high heat.  Add the flour, season with salt and pepper, and cook until bubbly and nutty smelling.  Add the chicken broth and cook, stirring up any browned bits stuck to the bottom of the pan until reduced and starting to thicken.  Add the milk and 1/4 cup of the parmesan cheese.  Cook and stir until incorporated.  Return the chicken, vegetables and any accumulated juices to the pan.  Cook and stir until thick and creamy.
  3. Place the pasta into a buttered casserole.  Pour the ingredients of the skillet over the pasta and toss to coat.  Sprinkle with remaining 1/4 cup of cheese. Bake in a preheated 350* oven until bubbly and starting to brown slightly., about 20 minutes. 


Casserole can be made ahead of time and refrigerated overnight. Increase baking time to 30-40 minutes.
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Created using The Recipes Generator


  1. Okay, now you're just making me drool! It was nice to learn more about Gerard Bertrand and his wines this month, wasn't it?

    1. It was and, as always, the Languedoc wines are very nice.

  2. That old favorite looks and sounds delicious! Wonderful to hear that this wine could stand up to this delicious, warm and filling dish.

  3. Very yummy looking Chicken Alfredo. I never made Alfredo sauce myself - only using jar stuff. Will try your recipe. The Cigalus seems to be a great match of this casserole. Great pairing!

  4. Your creamy alfredo casserole sounds like a nice match with the oaky nature of the Cigalus Blanc, yum!

  5. The creamy chicken alfredo looks delicious and seems an awesome pairing for the Cigalus.

  6. Nice pairing of Chicken Alfredo with the Cigalus Blanc. Nothing like a comfort food favorite with a nice bottle of wine.

  7. A chicken alfredo casserole sounds just perfect with this wine, and I just want to dig into it right now! I like the use of evaporated milk too! Do you prefer that over fresh? I never have fresh milk in the house, so canned milk works great!

    1. I started using evaporated milk instead of cream in alfredo when I was watching calories and we loved it so much I just continued to use it. I find it also works great in pudding.

  8. Your chicken alfredo casserole looks amazing! I am sure all who are lucky to eat it just love it.

  9. Great recipe for this American comfort food classic, which seems like a great match for the wine!


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