I feel a lot like a kid who has been locked out of the play room and has to just stand in the hall and wait for permission to go in. Anyway, the kitchen saga continues. The countertops arrived (finally) early one morning and were to be installed that afternoon. I volunteered to help put the countertops in place on the cabinets (I hope I wasn't too obviously excited). Well, lo and behold, there were problems. Of the four pieces, two were just not right. Of the two good parts, one has to wait till the main part is in place before it can be installed and the second piece was damaged while trying to install it. The other two were sent back to be worked on. In other words, I am still without a kitchen.

So I am borrowing someone else's. Thanks to Julie and Dwight and their sons Mitch and Cole for the use of their kitchen. It was a lot of fun cooking for the boys; though next time I think I will try making something they will like a bit better. You know how picky kids can be.

I made this recipe with green beans and it was good. I think it would be awesome with broccoli or mixed vegetables. It was a little dry so I added the milk to make it a little more 'creamy' once it comes out of the oven. I used the meat from a store bought rotisserie chicken and I really liked the flavor it added to the recipe. That idea came from Julie and I thank her for the inspiration. The original recipe came from a 1955 cookbook called Casserole Specialities by Nedda Casson Anders. I have had a heavy hand in altering the original to suit my whim but you will like this one I am sure.

Cook noodles as directed until tender. Drain and keep warm. Blend together the cream cheese, 1 cup of the sour cream and milk. Stir in the noodles, chicken and vegetables. Season with salt and pepper and gently stir in the cottage cheese until well mixed. Pour into a 3 quart casserole. Mix the chopped scallions or chives with the remaining sour cream. Spread sour cream mixture over top of casserole. Bake at 350 degrees until bubbling and very hot, about 30 minutes. Makes about 6 servings