Chicken Spaghetti and Grandma's Squash

These are two of my old favorites from growing up. Well, I guess mom started making the spaghetti when I was around 13 or so, but what can get better than pasta, cream sauce, cheese, and a little bit of spice? Oh, and it's so freaking easy. I'll be serving it with green beans, my grandma's squash recipe (dad's side), and a salad...mainly 3 veggies b/c my dear hubby will not eat squash. But, this recipe has been known to turn squash haters into squash lovers!

And, Nicky liked both dishes! Well, he didn't want the pasta, just the chicken and tomatoes, but he couldn't get enough of those. But, the kicker...he ate squash. That's a vegetable people, a vegetable!

Chicken Spaghetti
Serves 4

1 rotissere chicken, meat picked off and chopped up
1 can Ro*tel (tomatoes with diced chilis), drained
1 can diced or crushed tomatoes (use crushed for a thinner texture)
1 can cream of mushroom soup
8 oz velveeta
1/2 box spaghetti, cooked to al dente

Combine the Ro*tel, tomatoes, and soup. Heat until bubbly. Melt in the velveeta. Add the chicken and pasta. Toss and serve.

Grandma's Squash
Serves 4

1 1/2 pounds yellow squash, cleaned and cut into rounds
1 tablespoon butter or margarine
4 oz velveeta
1 egg

Boil squash in water until way overdone. Drain and mash lightly with the back of a spoon to make sure all of the water is out of the squash. In the pot you boiled the squash in, heat butter and velveeta over medium heat until melted. Add mashed up squash and stir. Crack the egg into the squash mixture and whip, whip, whip. The squash gets really fluffy and yummy! Cover and let sit for a few minutes. Salt and pepper to your liking.