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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It says cream of Chicken soup at the top of the recipe, but says cream of Mushroom soup near the bottom. Which is correct?
Cream of Mushroom is correct. I have made this recipe for years. It’s amazing!
I grew up in Hartselle, Alabama (just a few miles south of Decatur) and remember clearly the Iron Gate restaurant. I tagged along with my mom in the summer when she did her ladies who lunch thing with her friends. I would never try the poulet or strawberry pretzel salad, I always had a ham sandwich. Now, of course, I love poulet!
Shelley’s Iron Gate…many fond memories. I grew up in Decatur and remember when the Iron Gate was on Danville Road before she moved downtown. Everything at the Iron Gate was amazing!
Is it completely necessary to refrigerate this for 8 hrs? I planned this for dinner but forgot that it had to set for 8 hrs. Nothing else is planned for dinner so I made it anyway and directly popped it in the oven. Is it ruined? Or is it just going to turn out differently? HELP!!
I’ve got this in the oven right now. I didn’t let it sit for the 8 hours. Hoping it turns out delicious. I’m sure the 8 hours is to allow the milk and egg mixture to soak in. Would love to know how your’s turned out.
Making this chicken chicken for dinner tonight!!! Nothing better than chicken and cornbread…:)
I hope you liked it Sandy!!!
I grew up in the Decature area and went to the Iron gate often. I had a recipe that was printed in the Decature Daily and have searching for it for months. Thank you so much for posting.
I made this and totally skipped over the part that said refrigerate for 8 hours! If I put it in the oven, will it be okay without bing in the refrigerator first?
This sounds so good and easy to boot! I would love to make this, but live in a place that does not have cornbread stuffing available–at all. What could I use that would be a good substitute for that ingredient?
where do you live that does not have cornbread dressing? not even stovetop brand? My goodness.
Jboudin – Residents of Decatur AL MAKE a lot of homemade dressing. This recipe does not merit stove top. This recipe is very good and I have made it many time. Never question a southern cook. They’re the best. Johnnie Dukes
You can make your own stuffing. Just bake the cornbread up and then after it is done, crumble it and rebake on a lower heat til it is dryer. I never use that chemical laden junk in a bag. That is fast food.
I wanted to sdd this to my ziplist recipe box, but can’t. There isn’t an option like the others. I have one I would love to share with you also. Should I e-mail. Everyone loves this one! We grew up eating it for 40 + years. Yummo from GA.
I’ll fix it soon as I get to my computer. Thanks for letting me know!:)
What do you typically serve with this? a potato, a green? Help!!