italian mac and chicken

This is a recipe I got from FOODS class in high school... I enjoy it and I made it for dinner tonight

4 CUPS ELBOW MACARONI, COOKED AND DRAINED
1 8 OZ BAG MIXED VEGGIES, THAWED AND DRAINED
4 BONELESS CHICKEN BREASTS CUT INTO STRIPS OR BITE SIZE PIECES
1/3 CUP BOTTLED ITALIAN DRESSING
1/4 CUP PARMESAN CHEESE
1 CUP MOZZARELLA CHEESE
1 SMALL CAN DURKEE FRENCH FRIED ONIONS

1. PREHEAT OVEN TO 350
2. IN A 9X13 BAKING DISH COMBINE VEGGIES, CHICKEN, NOODLES SALAD DRESSING AND PARMESAN CHEESE
3. STIR IN 1/2 CUP MOZZ CHEESE AND 1/2 CAN OF ONIONS
4. BAKE COVERED FOR 35 MINUTES OR UNTIL CHICKEN IS DONE
5. TOP WITH REMAINING CHEESE AND ONIONS
5. BAKE UNCOVERED FOR 5 MINUTES UNTIL ONIONS ARE GOLDEN BROWN

Hunter's Beef Pot Pie

This recipe is from the Pampered Chef cookbook MAIN DISHES

Beef Mixture
1 fully cooked ready to eat boneless beef pot roast with gravy (about 2 lbs)
4 Slices bacon
1 cup baby carrots
2 cups refrigerated diced potatoes with onion
1 pound mushrooms
2 garlic cloves, pressed

Sauce
2 TBLS cornstarch
1 can (14.5) beef broth, divided
2 tsps fresh snipped rosemary or 1 tsp dried rosemary
2 tsps balsamic vinegar
salt and pepper to taste

topping
2 TBLS butter, melted
1 TBLS fresh parsley, snipped
1 garlic clove, pressed
1 (11 oz) pkg refrigerated bread sticks

1. Preheat oven to 400. For beef mixture, remove pot roast from gravy, reserving gravy about 1 cup. cut beef into 1/2 inch cubes, set aside
2. Finely chop bacon, cook over medium heat until crisp, remove bacon to paper towels. Reserve 2 TBLS drippings in skillet
3. Cut carrots. Cook carrots and potatoes in reserved bacon drippings over medium heat for 8 minutes, stirring occasionally. Slice mushrooms and press garlic. Add to skillet and continue cooking for 8-10 minutes or until vegetables are crisp tender, stirring occasionally. Stir in reserved beef cubes and bacon.
4. Meanwhile for sauce, whisk cornstarch into 1/4 cup broth. Gradually whisk in remaining broth, reserved gravy, rosemary and vinegar. Bring to a boil over medium heat. Boil 1 minute, stirring constantly, until thickened. Season to taste with salt and black pepper. Add sauce to meat mixture. Heat thoroughly, stirring frequently. pour into oval baker.
5. For topping, melt butter. Add parsley and garlic. Unroll bread sticks but do not seperate. press middle perforation together. Separate into 6 long strips. Twist stirps and place diagonally over top of baker in a lattice fashion. brush with butter mixture.
6. Bake 13-15 minutes until beef mixture is bubbly and topping is golden brown.