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.

Mama's chicken poulet on white plate

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?

Overhead shot of ingredients for chicken poulet.

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

Pouring margarine onto stuffing mixture

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.

Stirring stuffing mixture

Stir the ingredients together.

Eggs on top of stuffing mixture.

Then add the chicken broth and eggs.

Stirring stuffing mixture

And stir that up good, too.

Shredded chicken, green onions and mayo in mixing bowl.

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.

Stuffing mixture spread on bottom of pan.

Next, place half of the stuffing mix in the bottom of a 9×13 pan.

Chicken on top of stuffing mixture in pan

Top this with all of the chicken mixture and sprinkle with salt.

Stuffing mixture on top of pan.

Top with the remaining stuffing mix.

Whisking eggs and milk in measuring cup.

In a measuring cup, beat two eggs, pour in the milk, and give that a good stir.

Pouring egg and milk over chicken poulet in pan.

Pour the egg and milk mixture over the chicken poulet. Don’t be concerned if it seems a little runny, that’s normal.

Aluminum wrapped pan.

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.

Cream of mushroom soup spread over chicken poulet in pan.

Right before baking, spread the top with the can of cream of mushroom soup.

Bake at 350, uncovered, for 45 minutes.

Covering chicken poulet in pan with cheese.

Remove from oven and top with shredded cheddar cheese. Then return to the oven for about five minutes, or until cheese is melted.

Chicken poulet in pan.

And there you have yourself a lil’ chicken chicken ~grins~

Slice of chicken poulet

Mama’s Chicken Poulet or “Chicken Chicken”

A favorite of Sunday brunches and Southern cafes, this classic begins with some surprising ingredients! See how easy it is to make!
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Appetizer
Cuisine: American
Keyword: chicken
Servings: 4
Calories: 239kcal

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

Calories: 239kcal
Tried this recipe?Mention @southernplate or tag #southernplate!

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.

Similar Posts

217 Comments

  1. I had to move all the way to Charleston to find your website. Couldn’t have found it while I lived in N. Alabama. Now reading this for some reason has me craving fried catfish from Greenbrier, and BBQ from Big Bob Gibson’s. Though I am a originally from GA, I do miss AL.

    This dish sounds awesome! I love this casserole kind of stuff in the Fall.

  2. I was was touched when i saw this because my mom worked for The Iron Gate and The courtyard for over 30 years. She made poulet everyday as well as many other dishes. She was a wonderful cook as most of you that eat there knew the food was great! Love you MOM

    1. Traci,
      Your mom is a wonderful cook! I have many happy memories going to your home and eating meals which always had yummy home made biscuits!
      Love ya,
      Jeanne

  3. oh – yum — I remember going to the Iron Gate with my mom when I was a kid. It seemed like a great girlie place to me. We had a brides maid luncheon there for my brother’s wife in 1997. I remember it being at an old victorian type home and also in a small secluded shopping center. But I dont remember in which order.

  4. I have got to try this…it looks so yummy..I just found your site from Mommys Kitchen as she just posted your Hoe Cake recipe alone with her Salisbury Steak…I can tell this is gonna be one of my fav sites. Good Southern home cooking for this Mississippi girl..

  5. Thank you for another wonderful recipe! Chicken Chicken looks delicious. Looking forward to the Southern Plate segment…already know it will be terrific!

    Bountiful Blessings !!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe or Post Rating