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 made this for my co-workers and they raved about it. Everything thought it was delicious! I loved how easy it was to be together.
Christy, I’m a newby to your website & really enjoy reading all about your family & recipes! I too think that we all must be related in some way down here in the South! Have looked at several of your recipes and they are exactly or very close to what my mom used as we were growing up here in L.A.(Lower Alabama for the Northerners..lol). I had your Mama”s Chicken Poulet last night(made it before heading off for work yesterday morning)and it was so good it made me want to “stand up & slap my mama”!! Man ,was it GOOOOOD!! I was afraid that it would be too dry but went exactly by the recipe cept I only had skim milk but that didn’t seem to hurt it.(also only had “light mayo” to use). I could not believe the different flavors in the dish! It it for sure a “KEEPER”! Had to have some for breakfast this morning & will finish it off for lunch. Heading off to the store this morning and picking up the cresent rolls for the easy apple cream cheese cobbler that Mr. Bill gave us…I have the apple filling already & will try the cherry later. Thanks Christy for sharing your recipes with all of us!
I thought it was Poulet de Normande…in any case I too loved the placed and was thinking of somewhere in Atlanta to have a similar Mother’s Day lunch this weekend…I don’t know of anyplace that matched Shelley’s. The Strawberr
y Pretzel Salad…yum.
Christy,
I guess you probably know that the lady that had the “Iron Gate”, which I loved going there, now has “Main Street” in Madison. Just thought I’d share. For those that might not know, it’s in the old jail on Main St. in Madison, Al.
Sounds great….how many servings does this make? I would like to serve it at a church dinner for about 25 people and wonder how many recipes to make.
Some of Shelley’s Iron Gate Restaurant recipes are still served at Betty Shelley’s daughter’s restaurant, Victoria’s Cafe, in Huntsville. “Poulet de Normandie” freezes beautifully. Use any cream soup – mushroom, chicken, celery.
It does NOT taste eggy. At least, I don’t think it does. The eggs help the dressing bind together.
Personally, I think the cheddar cheese on top MAKES the dish! But it’s a very adaptable recipe.
Strawberry Pretzel Salad…I have that recipe.
And it’s cold as a witch’s—–so it’s time to make Miss Daisy’s Casserole…
I tried this it is really good. I try a lot of your recipes and have enjoyed a number of them. Keep up the good work.