looking for some new recipes to try

I sent you a recipie thou a PM the last time I posted a recipie the discussion for some reason got deleted =(

This is my family's favorite recipe for me to use. Minus the chicken and it makes a great mac and cheese. CHICKEN NOODLE CASSEROLE 3 c macaroni , uncooked 3 c chicken, cooked & diced 1 c cheddar cheese, grated 1/4 c margarine 1/2 c flour 1-14 1/2 oz can chicken broth 1-10 3/4 oz can cream of chicken soup 1.Preheat oven to 350*. 2.Cook macaroni according package. 3.Combine cooked macaroni, cheese and diced chicken. 4.In a separate pan, melt butter, add flour to the butter and stir cream of chicken soup into the butter and flour mixture and stir until no lumps remain. 5.Pour soup mixture over the macaroni and mix thoroughly. 6.Put into a greased 9 X 13 pyrex dish, bake for 20 - 30 min until heated through.

Title: MILLION DOLLAR FUDGE Description: Ingredients: 4 1/2 CUP WHITE SUGER-----1 LARGE CAN MILK----2 STICKS BUTTER---18 OZ.CHOCOLATE PIECES----11/2 TSP.VANILLA--- Directions: BRING SUGER AND MILK TO BOIL;BOIL CONSTANTLY, WHILE STIRRING,10 MIN. MELT BUTTER AND CHOCOLATE IN LARGE PAN.ADD BOILING SUGER MIX TO CHOCOLATE;BEAT QUICKLY. ADD VANILLA .POUR IN LIGHTLY BUTTER COOKIE SHEET

Chicken is always a favourite of ours: BISCUIT CRUST CHICKEN PIE 3-4 cups chicken broth 3 large potatoes, quartered 3 carrots, sliced 2 stalks celery. sliced 3 cups cooked chicken, cubed 1 3-4 lb chicken 1 sweet onion, chopped 1 tablespoon olive oil 3/4 stick sweet unsalted butter 1/3 cup flour 1/4 teaspoon thyme 1/4 teaspoon sage or bell seasoning 1/8 teaspoon nutmeg 1/4 cup minced fresh parsley leaves 5 cloves fresh garlic, chopped BISCUIT DOUGH FOR THE CRUST: 1 1/3 cup flour 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/3 cup buttermilk 1/2 teaspoon salt 5 tablespoon butter, sliced thin 1/3 cup sharp cheddar, grated 1 egg In saucepan melt butter, add olive oil and chopped onion. Fry on high heat for 2-3 minutes. Add herbs, vegetables and garlic and fry 2 more minutes then remove from heat. Stir in flour and blend with fork. Return to heat and slowly add broth, mixing with wire whisk until smooth. Simmer on low heat until vegetables are nearly tender but not mushy. For the crust, stir baking powder, soda and salt into flour and mix well. Cut cold butter (you can freeze it for best results) into flour mixture until only chunks the size of walnuts remain. Add cheese. (A nice addition is to add some chopped fresh rosemary to the crust but this is optional). Beat the egg with the buttermilk and stir into the dough. Gather the dough into a ball, place in the refrigerator in a plastic bag for 10-15 minutes to rest. This prevents gluten from developing. It's important not to overwork the dough or you will cause it to become tough. Roll dough out on board to 1/2 inch thick. Cut out rounds of dough with a 2-3 inch biscuit cutter. Put cooled chicken mixture in deep dish casserole. Place rounds of biscuit dough until chicken mixture is covered. Brush top with milk or cream. Bake at 425 degrees F for approximately 20-25 minutes or until golden brown. Optional: Use Pillsbury flaky biscuits (from a tube) as a substitute when in a hurr