Chicken Spaghetti

• 8 ounces angel hair pasta
• 2 cups chopped, grilled chicken or 1 large can of chicken
• 1 can (10 3/4 ounces) cream of mushroom soup (98% fat free or regular)
• 1 can (10 3/4 ounces) cream of chicken soup (98% fat free or regular)
• 1 can (10 ounces) Rotel diced tomatoes and green chilies, lightly drained
• 8 ounces sour cream
• Sprinkling of Parmesan or Mexican-blend cheese
  
  
  Preheat oven to 350 degrees.

  
  

  Boil pasta as package directs and drain. Mix all other ingredients (except cheese), add to cooked pasta and put in a 9" x 13" baking dish. Cover with foil and bake 30 minutes or until hot and bubbly. Sprinkle with your choice of cheese and return to oven to melt.

Mashed Potatoes

Directions

Kosher salt

3 pounds boiling potatoes, such as Yukon gold, peeled (I used Russet)

1/2 cup milk

1/4 pound (1 stick) butter

3/4 to 1 cup buttermilk

1/2 teaspoon freshly ground black pepper

In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them.  Mash the potatoes.  As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.

Roast

1 package dry ranch dressing mix
1 package dry Italian dressing mix
1 package brown gravy
1 can cream of mushroom soup
1/2 cup of water

Cook in crock pot.