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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I LOVED going to The Iron Gate. The lady that use to have that IS in Madison at Main Street Cafe. Wished Iron Gate was still open because it was a perfect “ladies” place to go, so pretty. Hey Christy, are you any closer to being able to go out for our lunch date? I know you’re a busy woman.
Christy, You did not answer the questions about if Chicken Poulet could be frozen, either after it is assembled but not baked or or after baking. A whole cassarole would way too much for my husband and me. I enjoy Southern Plate and joined the Front Pouch forum a day or so ago. Thank you !!
I’ve never tried it myself but it should be alright. 🙂
See you on the porch!
I don’t see why you couldn’t freeze half of this, I would freeze it before baking, then thaw and bake. I often make casseroles on this idea and have leftovers another night! Luckily my husband likes what I call “planned-overs”!
Oh – i remember the Iron Gate -it was always a favoirte place for my mom/sister and me to get together. Somewhere I have their recipe for Mss/Aunt Daisy’s casserole somewhere – my two favorite things from there were this chicken and the Daisy casserole.
The other thing was that frozen pink fruit salad – I have it somewhere in one of about 50 local area church/group recipe books and I can’t put my finger on it!
AINT stuffin, becauit isnt inside of a bird. it s dressing. I wouldnt call it either, not homemade dressing.
johhnny
This recipe looks DEELICIOUS! (But I went to print it and didn’t find a quick link to print. Did the next best thing–copied and pasted to a document.)
😉
Thanks, Cristy, for all your wonderful recipes!
I’m so glad you reminded us of this one! This would be perfect for Sunday dinner we’re having at church this Sunday! (some call it “potluck”. I’m just not a fan of that word… we called it “Dinner on the ground(s)”. Who knows why. lol) Anyway, this would be great! Thank you!
i have made something similar to this in the past, only because the cupboards were nearly bare — I used what I had and made up something. Think the only thing I didn’t use was onions because I didn’t have any on hand. I unwittingly made CHICKEN CHICKEN!! Woohoo and h’ray!!!