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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So Christy, If we substitute turkey for the chicken in this tasty recipe…it would become… Turkey Dindon…???!!! Sounds tasty, too! Love everthing about Southern Plate!
hehehehehehehe
You know me…could,’t resist…pro’bly ’cause I didn’t try very hard! LOL
christy, i ,too, remember the iron gate and all of the wonderful meals i had there….i also love this chicken poulet, but i have a question——–my mother made what she called ‘ chicken poulet ‘ for years and EVERYBODY absoutely loved it. she made it on the stove in a big stockpot ( cause she was feeding it to a bunch of folks ) it was soupy enough you needed to spoon it out of the pot-and she served it in pastry tarts……she NEVER wrote down the recipie and none of us have a clue——————-do you possibly have any idea about this??ingredients?? etc..it wasn’t chicken-a-la-king i know that, but she always called it poulet……………………………… help ??????????????
I’m soooo glad i found your website. My sister LOVES chicken poulet and i can’t wait to make it for her. I also remember going to the Iron Gate once when I was in high school. (Go Brewer Patriots!) I can remember feeling like such a grown-up because i went with a couple of my girlfriends and no parents. We thought we were riding “high on the hog”!
Does this recipe freeze well? I’m thinking of making a double batch and sticking one in the freezer.
I would eat at the Iron Gate every Saturday and would have the poulet’. The original owners daughter has opened one in Huntsville Alabama and serves it also and also the wonderful mint tea!
I am reading your post from last July about Christy Jordan’s Chicken Poulet. You say the owner of the Iron Gate has a daughter that has opened one in Huntsville. Wondering where in the world it is located…I live here and have not heard about it. Would love to find it! Thanks!
I think it might be the Main Street Cafe on Main Street in Madison. Good food. But she’s only open for lunch.
It is Main Street Cafe. I think Victoria’s in South Huntsville also has Poulet de Normandie on their menu. That’s what it’s called at Main St. Cafe. Delicious!
Victoria’s Cafe on South Parkway has a great Poulet that looks like it’s the same as above. It is delish. They also have Strawberry Pretzel Salad.
OMG! I am so happy I found this. Im from the Decatur area and I absolutely love love love the Iron Gate. I miss it soo much! Im printing this out and making it this weekend. Thank you so much.
I have yet to find a pre mix stuufing my family will eat. We just dont care fer the taste of it.
Love your newsletter.
Have a good Fourth
Johnny
I don’t care for stuffing mixes either but Pepperidge Farm Herb Dressing Mix is delicious when used in chicken casseroles.