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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My husband and I did not like this dish. I made it exactly as directed and it was not to our liking. Sorry!
There’s a place in Decatur that serves the Chicken Poulet, banana bread and strawberry salad. So good! I ate it just the other day. They also sell the poulet frozen and I brought some home to Atlanta to share with a friend. https://westsidecoffeeplace.com/
Great little cafe!! Thank for sharing the recipe!!
I will have to check that out, thanks for letting us know Brad!!
Thank, Brad for the kind words and the shout out!
I grew up in Decatur also. I remember going to the Iron Gate for bridal showers, bridal luncheons, and birthday parties. I had been thinking about Poulet for the last few weeks. I am so happy I stumbled upon this recipe! Thanks Homie!
🙂 You are so welcome!! I hope you enjoy!!
I can’t wait to give this one a try. It sounds so good. Can this be made in a slow cooker?
I’ve never made chicken poulet in the slow cooker but think it would work, I just can’t tell you from personal experience I’m afraid.
Loved Shelley’s Iron Gate!!! The Poulet, Strawberry Pretzel Salad and Marinated carrots were always a favorite! My children went to St Ann’s Catholic School, across the street from the restaurant, so it was always our “go to” spot before we picked up the children. Loved the big old house it was in..
Can you freeze this after cooking?
Christy – Just had to comment on “sunshiney bowl” above. Growing up, my Mom had a nesting set of those bowls. She always used the one you pictured above to make her Cheesy Hash Browned Potato Casserole. When I saw the picture, I shared it with my sister and sister-in-law. My sister-in-law emailed me back, saying she was trying to look in the top of the bowl to see if there was any potato casserole left! 🙂 Thanks for sharing and making a sweet remembrance.
Those are some of my favorites Claire!!! The official name is Daisy but I always think they look like sunshine too!