Cooking in a COVID Crisis: Day Two

Cooking in a COVID Crisis: Day Two


Cooking in a COVID Crisis: Day Two


Photo of Chick-fil-A

This  is Day Two of our somewhat random series of recipes and other food ideas that might take the pressure off cooking right now. After all, you are likely working from home, fitting in classroom lesson oversight, keeping things reasonably clean and not really sure how many more meals you can make without help. These recipes are specifically designed to rely on a little outside help—giving you the benefit of helping local restaurants AND staying home.

Mom’s Chicken & Stuffing

This is a recipe that came from my much-loved mother-in-law, with a shortcut or two from her version. Part casserole, part fancy dish, it is perfect for everyday or company (not that you are having any company, but you know what I mean). You can prepare it at any point when you need a break throughout the day, or even the night before, and bake it just before ready  to eat.

Step 1: Order chicken strips or nuggets from your favorite drive-through or delivery spot. We like Chick-fil-A (who doesn’t) and are also fans of Slim Chickens, if you have one of those in your area. Get enough to fill the bottom of your casserole dish with one layer.

Step 2: Cover the chicken with one can of Cream of Mushroom soup mixed with half a can of water. If you have a large casserole dish, adjust your quantity as needed.

Step 3: Prepare a stuffing mix, such as Stove Top and mound the stuffing over the top of the chicken and soup.

Step 4: When ready to bake, put it in the oven and bake uncovered at 325 degrees for one hour.

Step 5: Add sides such as green beans, canned pears, or a salad.

Step 6: Serve, add a drink and dessert, and pull out a family  board game for the rest of the evening.

Ingredients needed from your pantry (or the grocery store):

  • Cream of Mushroom soup
  • Stuffing mix, with the butter required to make it
  • Side dishes such as vegetable and fruit

If you prefer to do this the “hard way,” which isn’t that hard, just get some fresh chicken tenders at the grocery store, dip them in a series of flour, then egg, then bread crumbs, and fry until done. Layer these into the bottom of your casserole dish and follow the rest of the instructions from there.

You  can also use a package of herb seasoned bread crumbs, such as Pepperidge Farms, instead of a prepared stuffing. This recipe is so versatile—you can even use different soups, such as Golden Mushroom or Cream of Celery, if your family isn’t into the mushroom flavor.

As always, be sure to plan ahead and limit your trips to the grocery store, and be safe out there!




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