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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Been making this for years. I use cream of chicken soup though and onion powder and mix my chicken in with the stuffing mix. Sometimes if I’m in a hurry I mix it all up and pop it in the oven…no refrigeration and it’s still amazing.
I’m sure that this has been answered, but I haven’t seen it. I put this together before reading the whole recipe….for dinner tonight. Is the 8 hours a must? If so, will 24 hrs be too long, lol. If I can’t do it tonight, I will have to leave it in the fridge for tomorrow 🙂 Thanks!!
I am just now looking at this post again and don’t know how I missed so many comments! With so many posts on the site, when I get a flurry of them on several recipes some tend to slip through the cracks (I have received several hundred in a single evening). 24 hours is not too long and 8 hours isn’t a must. You just need at least a few hours for the liquid to absorb.
I worked at the iron Gate restaurant when I was in High School and can attest that the Chicken Poulet was nothing but perfection . Ms Louoise made each batch. She also was the person who told us the Bear had died.
Christy, I need to freeze this and take it out of town. Any suggestions as whether it should be cooked and frozen then heated up before serving or just put together, frozen and then cooked later?
So glad to here that so many of you have such fond memories of The Iron Gate. I truly enjoyed serving good food to so many wonderful friends. You can still experience a wonderful lunch at Victoria’s Cafe in Huntsville, Al.. My daughter Vicki and her husband, Doug, have been serving some of the same dishes for 21 years(including Poulet). They are located on south Memorial Pkwy. in the same shopping center as Rosie’s Cantina. No connection to any other restaurant serving some of my old favorites. Give Victoria’s a try. I think you will enjoy!
What about the rest of the country that doesn’t live anywhere near there and would love to try some recipes? How about a cookbook? Would love to see one……Please think about it!
Mrs. Bettye, I still feel a little sad each time I drive past the beautiful old house where I enjoyed so many lunches at The Iron Gate! I will definitely try your daughter’s restaurant!
I can personally testify that Victoria’s is wonderful!
So glad to have found this recipe. I had this on my visit there. I ate there one time when I took my mom to Decatur to visit family. My mom lived in that house and it was the home I remembering go to to visit my grandfather when I was a little girl.
I was wondering if anyone was going to use the name Shelley’s. I grew up eating there with my Mama in old Decatur and loved the old home it was located in. With the Poulet I also make the marinated carrots, strawberry pretzel salad, and French mint tea for luncheons, here in MN. Will do it for a Baby Shower luncheon in Nov.
Oh I forgot about the marinated carrots! So good! Could you share that recipe?