2 onions, chopped
2 green onions, chopped
1 bell pepper, chopped
2 sticks celery,chopped
2 teaspoons chopped parsley
1 1/2 sticks butter
1 tablespoon flour
1/2 can jalapeno relish
1/2 pound Velveeta Cheese
1 cup half and half
12 ounces fettucine noodles
Parmesan cheese
2 to 3 pounds boneless, skinless chicken thighs

Remove all fat, bones and skin from chicken. Season meats. Pre cook in water for about 30 minutes on medium to low fire. Remove chicken for the pot and allow water to cook down to almost nothing. Save this stock.

Chop the onions, green onions, celery, bell pepper and parsley. Melt the butter and add the chopped seasonings. Simmer until all are tender. Add the flour, relish, and the stock from the chicken.

Cook on simmer for 15 minutes. Add the Velveeta and the half and half, and stir until completely blended. Add the chicken meat.

If you feel you need more sauce, you can add up to another cup of milk or chicken stock. Next, cook the noodles according to package directions and add to first mixture. Pour all into a casserole dish and sprinkle with Parmesan cheese.

Put in 350º oven for 20 minutes. Serve with hot french bread and a salad.

Submitted by: Mary