Mama’s Chicken Poulet, or “Chicken Chicken”
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Mama’s Chicken Poulet is a Southern lady’s favorite and the perfect easy weeknight dinner option.
There used to be a little restaurant in Decatur, Alabama called The Iron Gate. My mother dearly loved that place and she called her favorite dish “Chicken Poulet”. The funny thing is, poulet means chicken in French so really, this dish is called Chicken Chicken.
Nowadays, we have to enjoy this meal at home. But fortunately, Mama’s chicken poulet is a fast and easy dish and the perfect weeknight dinner option, as you assemble it the night before and stick it in your fridge. Then when you come home from work or a day of running the errand rat race, you can just top it with your cream of mushroom soup, pop it in the oven, and supper is on its way! Another great thing about this chicken poulet recipe is that it includes several staples…with a couple of surprising ingredients. Ready to find out what they are?
Recipe ingredients
- Chicken
- Cheese
- Mayo
- Green onions
- Eggs
- A stick of butter
- 1 packet of Pepperidge Farm cornbread stuffing mix
- Milk
- Cream of mushroom soup
- Can of chicken broth
- Dash of salt to taste
First, place your water and butter in a measuring cup and melt in the microwave until the butter is completely liquefied. Then place the stuffing mix in a large bowl and add the water and melted margarine.
Stir the ingredients together.
Then add the chicken broth and eggs.
And stir that up good, too.
In a separate bowl, place shredded chicken, mayo, and onions and stir ingredients together.
I just boiled a couple of chicken breasts for this chicken poulet, but you can use leg quarters, a whole fryer, or even canned chicken! Just cook it until done, then remove and shred the meat to use in this recipe.
Next, place half of the stuffing mix in the bottom of a 9×13 pan.
Top this with all of the chicken mixture and sprinkle with salt.
Top with the remaining stuffing mix.
In a measuring cup, beat two eggs, pour in the milk, and give that a good stir.
Pour the egg and milk mixture over the chicken poulet. Don’t be concerned if it seems a little runny, that’s normal.
Cover this up and stick it in the fridge for at least eight hours. Personally, I just stick it in there the night before I plan on having it for supper.
Right before baking, spread the top with the can of cream of mushroom soup.
Bake at 350, uncovered, for 45 minutes.
Remove from oven and top with shredded cheddar cheese. Then return to the oven for about five minutes, or until cheese is melted.
And there you have yourself a lil’ chicken chicken ~grins~
Ingredients
- 2 chicken breasts cooked and shredded
- 1 cup shredded cheddar cheese
- 1/2 cup mayo
- 1/4 cup green onions
- 4 eggs
- 1 stick butter
- 2 cups chicken broth an ounce can
- 16 ounce pkg Pepperidge Farm cornbread stuffing mix
- 1 cup milk
- 1 cup water
- 1 can cream of mushroom soup
- sprinkling of salt
Instructions
- Melt the stick of butter in a cup of water by heating it in the microwave. Place the stuffing mix in a bowl. Pour the water and margarine over the stuffing mix and stir. Add 2 eggs and chicken broth and stir.
- In a separate bowl, combine shredded chicken, mayo, and onions. Stir well.
- Place 1/2 of the stuffing mix in the bottom of a 9x13 pan. Top with all of the chicken mixture. Add a dash of salt over the chicken. Top with remaining stuffing mix. Beat together remaining two eggs and milk. Pour over mixture in pan. Cover and place in refrigerator for at least eight hours.
- Before baking, remove cover and spread cream of mushroom soup over top. Place in 350 oven, uncovered, and bake for 45 minutes. Remove from oven and top with shredded cheese. Return for another five minutes, or until cheese is melted.
Nutrition
Check out these other easy chicken dinner recipes:
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Yummy and easy! Gotta love it! I will have to try this one night when we are busy running out to soccer practice!
I love a good casserole recipe! This looks divine! Can’t wait to try it.
That looks SO good, it’s on the menu this week. Christy, I have those same orange bowls with the yellow flowers!!!!! They were my mom’s years ago too!!!! I have two smaller ones but they don’t have flowers!!!
What a coincidence!!!
Hi Christy…
Yum Yum…… My kind of dish…. I noticed you have the same larger ornage pyrex bowl with the yellow daisies on it… I think it’s almost and antique now? LOL….. Now I’m ageing myslef huh? I received that set as a bridal shower gift back in 1968 and I’m still using it!! They just don’t make things like they used to ya know?
Christy,
I LOVE your blog! I grew up in Decatur going to the Iron Gate restaurant. And yes, Chicken Poulet was one of my favorites! My momma even makes a similar recipe that copies it too. The Iron Gate had some wonderful dishes. And so do you! Thank you so much for sharing all of your great recipes with us. My family and I really appreciate you!
Thanks!
Christy, stuffing is one of my favourite things to eat in this world. Some people think it’s disgusting that I love it but it’s soooooo good, and it’s only breadcrumbs!
I could eat it allllllll day.
Me too!!! We’re gonna get along jes’ fine! ~giggle~
You know I love ya, Su!
That looks good. One question though, does it taste eggy? Because I hate the taste of eggs. I really hope not because that looks delicious.
Well you’re in good shape because it doesn’t taste the least bit eggy, honest. You’d never know they were in there.
It just tastes like “uppity” chicken and dressing ~winks~.
Thanks, Micha!
Gratefully,
Christy 🙂
Alrighty. That was a relief, I’ll just have to make sure that I leave cheese off part because Daddy doesn’t like cheese and chicken.
I lived in Decatur for years and the Iron Gate was one of my fave restaurants. The Poulet was delicious and I have tried over the years to replicate the recipe but never to any real success until now. This is the Poulet I remember. Thanks so much for this awesome version. Thanks also for the trip down memory lane. I clearly remember the atrium with all the plants and the skylights. I also remember the Iron Gate sign that was so neat. This was the great go to restaurant when I wanted to have lunch with my girlfriends. I moved to Tennessee, and I came home for a visit and wanted to meet up with my friends at the Iron Gate and was so disappointed to find out they had closed.
OMG, I was just trying to find this recipe because I use to live in Decatur and ate there as well and my favorite was this and Strawberry Pretzel salad. That was a long time ago. Can’t wait to make it.
The great thing is the Iron Gate is still in business in Decatur, AL. My grandmother loved and we still continue to visit occassionally. The Poulet is wonderful and is a treat around here. You’ll love it. Thanks for the recipe!!
The Iron Gate has been closed now (2020) for many years. Let’s Do Lunch still serves it, usually on Fridays. Other lunch restaurants often have it on the menu.
The actual name is “Poulet de Normadie,” but folks just began calling it “Poulet” and then “Chicken Poulet” in chase nobody knew what that was.
The key to this dish is letting it sit overnight in the fridge. I made it once in a hurry for my bunco group and it only sat for about an hour, and it wasn’t nearly as good.