Mama’s Chicken Poulet, or “Chicken Chicken”
As an Amazon Associate I earn from qualifying purchases.
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:
Be careful what you think because you will say it,
Be careful what you say because you will do it,
Be careful what you do because you will become it.~Submitted by Kamilla. To submit your quote, click here.
I lived in Decatur for a short time many years ago. My mother and I loved the Iron Gate. However, the first time I had Chicken Poulet was at a friends house. I liked it so much her mother would call me and invite me over every time she made it. When I moved she gave me the recipe. She made it with canned chicken. I have used both and it turns out great. My daughter is allergic to mushrooms so I use cream of chicken or celery instead. This was the favorite dish of my oldest son who passed away 18 months ago. I make it when I’m missing him.
I grew up in Decatur and well remember The Iron Gate – and was so disappointed when it closed. This recipe is wonderful, and on the Iron Gate menu was listed as Poulet de Normandie. Wasn’t there a small slice of banana bread on the side AND a little square of strawberry pretzel cheesecake? Altogether it was all you needed to eat for the day…
Strawberry pretzel salad, not cheesecake.
Although it sure doesn’t look like a salad!
And it IS made with cream cheese!
Yup. Love me some strawberry pretzel salad! When I was doing tv for Southern Living the editor had NEVER HAD it before! I made a big one and drove it to Birmingham on ice. He was hooked 🙂
Christy, I went to the iron gate once. My daughter is from Decatur. She got the recipe 30 years ago and gave it to me. Been making it ever since. Love it still.
🙂 It’s hard not to love it isn’t it Barbara ?!?!
A great recipe, it’s already on my to due list. Thanks Christy!
I hope you enjoy it Annette!!!! One of our favorites!!
I made this tonight after meaning to try it for years! My husband gave it 9/10 stars. My only change for next time will be to use more chicken than I did, and my husband requested corn mixed in with the stuffing. If anyone else has this issue, I could only find Stouffer’s cornbread stuffing mix, so I used 3 of the 6 oz boxes. I also added 1/2 C more water because the total stuffing amount ended up being 18 oz instead of 16 oz. No complaints!
I am so glad it was a hit!!!!
How much chicken broth? Ingredient list has a typo.
Thanks
Thanks for letting me know! I fixed it. 16 ounce can, or two cups 🙂
The question of why to let sit for 8 hours has not been answered yet…anyone tell me why it must sit ?
There is a lot of liquid in this recipe and it takes that amount of time for all of it to be absorbed. The second question, then, might be, why so much liquid? Well, that is how it remains wonderfully moist after it is cooked. You can, of course, cook it without it sitting, that is up to you. But you may end up with a very wet bottom of the dish and somewhat dry top.
Still, I encourage you to be a rebel whenever the notion strikes and live on the edge 🙂
I apologize for not answering each question, but I do try. To date, I have over 300,000 comments on the site so a few slip through the cracks from time to time.
How many does the Chicken Poulet serve? thanks!
Depends on how big you cut the squares, but it could easily serve 6 or 8.