Here are a couple of my favorites:

Chicken Tetrazzini

1 (8 ounce) package egg noodles, broken into pieces
¼ cup butter
¼ cup all-purpose flour
¾ teaspoon salt
¼ teaspoon ground black pepper
2 cups of chicken broth
1 cup heavy cream
2 cloves of garlic
2 tablespoons sherry
1 package mushrooms
2 cups chopped cooked chicken
½ cup grated Parmesan cheese

Preheat oven to 350 degrees. Lightly grease a 9×13” baking dish. Bring a large pot of lightly salted water to a boil. Add noodles and cook for eight to ten minutes or until al dente; drain. Meanwhile, in a large saucepan, melt butter and cook garlic in the butter. Stir in flour, salt, & pepper. Cook stirring until smooth. Remove from heat and gradually stir in chicken broth & cream. Return to heat, and bring to a low boil for one minute stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, & chicken. Pour mixture into the prepared baking dish and top with Parmesan cheese. Bake for thirty minutes in the preheated oven, until bubbly and lightly brown.

Classic Baked Ziti

1 pound lean ground beef
2 cloves garlic, minced
1 (32 ounce) jar meatless sauce
1 cup chicken broth
1 teaspoon dried oregano leaves
1 (16 ounce) package ziti pasta, cooked & drained
2 (8 ounce) cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Preheat oven to 350 degrees. In a large skillet, cook ground beef & garlic over medium-high heat for six to eight minutes or until beef is browned; stirring frequently. Stir in spaghetti sauce, chicken broth, & oregano. Reduce heat & simmer for ten minutes. Stir one cup of the sauce into the cooked ziti noodles. Spoon half of the ziti mixture into a 9×13 baking dish. Sprinkle with 1.5 cups mozzarella cheese & a 1/2 cup Parmesan cheese. Top with two cups sauce, then remaining ziti mixture & remaining sauce. Cover & bake for 20 minutes. Sprinkle with remaining mozzarella & Parmesan cheese. Return to oven & bake uncovered for ten minutes or until heated through.