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 having lunch there. Poulet was wondeful. I wish I had the recipe for thier spiced tea!
Chisty,
Even though I had read the entire recipe through, I got all excited to make this last night, put it together and saw the *8 hour* I contemplated if I should cook it or follow the instructions which would mean longer than the 8 hours because I woud not cook it until tonite. I covered it and put it in the fridge and hope the extra hours will not harm the dish! I made salisbury steak and mashed potatoes in a hurry after that little mix up! I can’t wait to have this for dinner shortly! Please give me a little insight on the 8 hour rule. Is that for the egg milk to soak in and flavors to blend? Just curious. Thank you. Happy Mothers Day! Carmell
You can cook it as soon as you assemble it, but it’s MUCH better to let it sit in the fridge. A few extra hours won’t hurt. I once had to leave it in the fridge for 48 hours. No problem.
Made this for the first time this past week. The only thing I did different from your recipe was sprinkle some garlic powder in the water that I boiled the chicken in. It was yet another yummy dish and easy peezy to make. Thank you Christy for being such a good sharer. ♥
I am so glad to hear that you liked it!!!
Our 60 year old business, Andersons, is one parking lot from where Shellys Iron Gate was located in Decatur, Al, and I had my wedding rehearsal dinner there too (got married at the church across the street too!) They had the best poulet!!!
Miss Annette, if you don’t have cornbread stuffing, then celery, onion and crumbled cornbread work just as well. This sounds tasty, i will have to make it! Thank you for sharing the recipe!
Hi Christy…can you please add the button that lets me save this to my recipe box?
Thank you!
I loved the Iron Gate and have eaten at both of them in Decatur. I have been making Poulet for years and have the original recipe from Shelley around here somewhere….
would love to see original recipe!!! please share
I used to live in Decatur. I am one of those ladies who get together for lunch with friends a lot. My friends and co-workers loved to eat at the Iron Gate. And this poulet is so delicious. It’s a great dish and nothing like regular chicken and dressing. (much better) I think you can now get this dish at the restaurant in Madison by the railroad tracks. I have heard that the same people that ran Iron Gate now have this restaurant. Feel free to correct me if I am wrong about this. Anyway, the recipe is easy and delicious.
Main Street Cafe in Madison…. I don’t know if it is the same people, but either way their poulet is great!