Supper Club Recipes

So before I forget, here are the recipes from tonight!!

Mexican Chicken Spaghetti...I made it low fat, but if you wanna fatten it up feel free

1 lb. Chicken breast (or 3 breasts)
one box of wheat or low carb spaghetti noodles
1 lb. of 2% Velveeta
1 can cream of chicken
1 can rotelle (half drained)
1 small can of black olives (drained)
1/2 an onion
chopped pickled jalapenos
16oz chicken broth

boil the chicken broth and chicken breasts for 30 min. Take chicken breasts out and chop into small chunks, and boil the noodles in the same broth/water combo. In a sauce pan melt the Velveeta and cream of chicken. Add the rotelle, black olives, onion, salt, pepper, garlic salt, and jalapenos. I added some of the broth from the noodles to so it would not be so dry. Mix noodles, chicken and cheese mixture together. Bake for 30 minutes on 350, and add shredded cheese to the top at the end.

Pumpkin Dump Cake

30oz canned pumpkin puree
12oz evaporated milk
1 cup sugar
4 eggs
1 tsp salt
2 tsp pumpkin spice
1 box yellow cake mix
1/2 cup pecans
1 cup light butter

Mix the first 6 ingredients together. In a 9x13 greased pan pour pumpkin batter, and sprinkle yellow cake mix on top. Add pecans, and pour melted butter on top. Bake in the oven at 350 for 50 minutes. YUM!