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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Does anyone have a suggestion for a substitution for the green onions? I love them but hubby doesn’t. I thought about frozen chopped brocoli, thawed and drained, but would that be adding more moisture? Any suggestion are appreciated!
Also, when leaving a reply, what are you supposed to put in the box marked Website?
Ok…just made it for tomorrow and so exctied. Quick question: My stuffing bag was 14 oz, not 16 oz as listed. So, when i poured the egg/milk mixture over it, the whole thing is just soaking in it. Your picture looks like just the right amount. I have so much that it’s coming up on the ends. Not sure how that will cook..? ALso, my stuffing mix looks alot more soggy than in your pics. As you can see, I’m a beginner, but hoping to impress the hubs and his momma w/ this dish! Looks delish and hope I didnt mess it up! 🙂
I think it’ll be fine. It’s VERY soupy at the start, will be less so in the morning and even more as it cooks. I bought it from a caterer once when I was younger and as I carried it, fully cooked, I spilled liquid from the dish. Yours wont be like that when it’s done, promise! 🙂
Have a great meal!
Sounds awesome! Can’t wait to try it.
Let me know what you think Kay, hope you like it!
Not open for dinner now. Lunches only 11-2. 🙁
I have eaten at Iron Gate many times and also at Main Street Cafe in Madison. I love the spice tea, both hot tea and cold tea. I used to love love love the Pumpkin roll with the cream cheese icing. I even ate at the Iron Gate when it was in the Yellow house on Johnston Street. The name may have changed by them but I have eaten at all three of them. Yummm
How long can this sit in the fridge for-does it turn bad after too many hours?
Does this recipe use Cream of Chicken or Cream of Mushroom? it’s listed at the top as Cream of Chicken, and at the bottom in the ingredients list as Cream of Mushroom……
Probably wouldn’t make too much of a difference, would it?