Mama’s Chicken Poulet, or “Chicken Chicken”
There used to be a little restaurant in Decatur, Alabama called The Iron Gate. My mother dearly loved that place. I remember her taking us to meet her sister there, who’d have my baby cousin with her (That baby is now a DJ in Little Rock, Arkansas – who let him grow up?!). We’d play in the lobby where they had all of these large leaf plants and Mama an her sister would wait for them to open so they could go inside and have Mama’s favorite dish – which she calls Chicken Poulet. The funny thing is, Poulet means “Chicken” in french so really, this dish is called Chicken Chicken.
Since it was a restaurant that catered primarily to adults, their menu didn’t have much that appealed to children so they allowed parents to bring in fast food for them to eat. Silly me, I thought I was lucky at the time as I sat there with my paper wrapped hamburger and Mama dined on Poulet and homemade rolls!
Nowadays, I don’t actually consider fast food edible by most counts – its just something you eat to keep from starving when you have no other choice. But this Poulet is actually pretty fast when it boils down to it because you assemble it the night before and stick it in your fridge. Come home from work or a day of running the errand rat race and just top it with your cream soup, pop it in the oven, and supper is on it’s way!
Now we’re talkin!
You’re gonna need: Chicken, cheese, mayo, green onions, eggs (You’ll need four so ignore the two in the pic), stick margarine, 1pkg peppridge farm stuffing, milk, cream of chicken soup, little bit of salt, and a can of chicken broth.
The chicken broth isn’t pictured. I tried to get him to hop on the table but he was camera shy 
.
Place your water and margarine in a cup and melt in the microwave until the margarine is completely liquefied.
Look at our pretty bowl we’re gonna use today! Isn’t it nice and sunshiney?
Okay, I’ll get back in the kitchen now…just had to show ya what had me grinning!
Place stuffing mix in a large bowl. Add water and melted margarine.
Stir
Add chicken broth
and eggs
Stir that up good, too.
In a separate bowl, place shredded chicken, mayo, and onions.
I just boiled a couple of chicken breasts for this but you can use leg quarters, a whole fryer, even canned chicken! Just cook it until done and remove and shred meat to use in this.
Stir that up good.
Place half of stuffing mix in the bottom of a 9×13 pan.
Top with all of the chicken mixture. Sprinkle with salt.
Top with the remaining stuffing mix.
In a measuring cup, beat two eggs. Pour in milk.
Stir that up a bit.
Pour over poulet
Like so
It will be a little runny but that’s okay!
Cover this up and stick it in the fridge for at least eight hours.
I just stick it in there the night before I plan on having it for supper.
Right before baking, spread the can of cream of mushroom soup over it.
Bake at 350, uncovered, for 45 minutes.
Remove from oven and top with cheese.
Return to oven for about five minutes, or until cheese is melted.
Have ya a lil’ chicken chicken ~grins~
Chicken Poulet
- 2 chicken breasts, cooked and shredded
- 1 Cup Shredded Cheddar Cheese
- 1/2 C Mayo
- 1/4 C Green Onions
- 4 eggs
- 1 stick margarine
- 2 Cups Chicken Broth (a )) ounce can
- 16 ounce pkg Peppridge Farm corn bread stuffing mix
- 1 cup milk
- 1 cup water
- 1 can cream of mushroom soup
- Sprinkling of salt
Melt stick of margarine in cup of water by heating in the microwave. Place stuffing mix in bowl. Pour water and margarine over and stir. Add 2 eggs and chicken broth, stir.
In separate bowl, combine shredded chicken, mayo, and onions. Stir well.
Place 1/2 of stuffing mix in bottom of a 9×13 pan. Top with all of chicken mixture. Dash salt over 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.
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.
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That looks good. One question though, does it taste eggy? Because I hate the taste of eggs. I really hope not because that looks delicious.
Well you’re in good shape because it doesn’t taste the least bit eggy, honest. You’d never know they were in there.
It just tastes like “uppity” chicken and dressing ~winks~.
Thanks, Micha!
Gratefully,
Christy
Alrighty. That was a relief, I’ll just have to make sure that I leave cheese off part because Daddy doesn’t like cheese and chicken.
The great thing is the Iron Gate is still in business in Decatur, AL. My grandmother loved and we still continue to visit occassionally. The Poulet is wonderful and is a treat around here. You’ll love it. Thanks for the recipe!!
Christy, stuffing is one of my favourite things to eat in this world. Some people think it’s disgusting that I love it but it’s soooooo good, and it’s only breadcrumbs!
I could eat it allllllll day.
Me too!!! We’re gonna get along jes’ fine! ~giggle~
You know I love ya, Su!
Christy,
I LOVE your blog! I grew up in Decatur going to the Iron Gate restaurant. And yes, Chicken Poulet was one of my favorites! My momma even makes a similar recipe that copies it too. The Iron Gate had some wonderful dishes. And so do you! Thank you so much for sharing all of your great recipes with us. My family and I really appreciate you!
Thanks!
Hi Christy…
Yum Yum…… My kind of dish…. I noticed you have the same larger ornage pyrex bowl with the yellow daisies on it… I think it’s almost and antique now? LOL….. Now I’m ageing myslef huh? I received that set as a bridal shower gift back in 1968 and I’m still using it!! They just don’t make things like they used to ya know?
That looks SO good, it’s on the menu this week. Christy, I have those same orange bowls with the yellow flowers!!!!! They were my mom’s years ago too!!!! I have two smaller ones but they don’t have flowers!!!
What a coincidence!!!
I love a good casserole recipe! This looks divine! Can’t wait to try it.
Yummy and easy! Gotta love it! I will have to try this one night when we are busy running out to soccer practice!
Hi Christy!
Poulet is one of my favorites! We actually had our rehearsal dinner at Shelly’s Iron Gate way back in ‘96. I had to laugh when I saw “chicken chicken” though. I’ve said that to my husband for years. “Poulet is CHICKEN! They’re just calling it ‘chicken chicken’!” My brother-in-law makes it for the family occasionally when we’re all being nice, and his is every bit as good as Shelly’s was. Maybe I need to call him up and compliment him – your post has awakened a craving in me for some chicken chicken. Or maybe it’s time to learn to make it myself!
Thanks for the post!
Hmmm… I think I’ll have some chicken chicken tomorrow, Followed by Tuna fish and some cow beef. Looks good!
Today, I used hickory and pecan (Thats properly pronounced “Pah-cahn” for all you Yankees) wood to smoke some chicken that soaked in buttermilk overnight. Sure was good.
Now when people ask “What’s he been smokin?” You’ll know the answer!
i didnt know it had a fancy name, we just called it grandmas leftover chicken recipe…..who knew.
also get it alot after the holidays- good use for leftover turkeky
Oooh la la….your high-falutin’ chicken chicken recipe is “make-ahead” aaaand it is easy too?!?!?! It looks like something i need to make for dinner tomorrow. Seems that Chinese food is not on the menu again for tomorrow night…and won’t be for a while…ha ha.
I am sitting here eating a home grown tomato sandwich and I am still hungry after reading this post. I am so jealous of your purdy mixing bowl and the fact that there is a chicken dish, just sittin’ in your fridge….waiting for a hungry Terri to come taste it.
Maybe I can work out a run to the store for the stuffing to make this for dinner for Amanda’s first day of school tomorrow and Honey-pie’s homecoming meal from his China trip.
Thanks for all you do and good luck on camera! Love ya!
What Terri?!?! No peking duck?!?! lol
LOL, I was just thinking I was jealous of her pretty bowl too! I’m gonna make this tonight. We love chicken so much in my family that my youngest child is nicknamed chicken. Its been the only meat she will eat ever since she’s been a old enough to eat meat.
I have some of this in my fridge right now! My sweet momma made it for me this weekend when I was under the weather. We also got the recipe from Shellys Iron Gate. We just assemble it a little differently than you did. It is always a favorite in my family. Although I will admit that the first time I tried it, I was 17 and at my future sister-in-law’s bridal shower held at Shelly’s, and HATED it! That was too fancy for me back then!! Luckily my mom loved it, got the recipe and now we ALL like it!
Forgot to add that the recipe we have calls it “Poulet de Normandie” oooohhh fancy! LOL
Looks very good, I’m gonna make it this week!
Thanks, Lisa
This stuff is wonderful. My friend Cathy changes it to Cream of Chicken soup on top. She is not a mushroom fan.
Will the next recipe be for the famous pretzel salad?
Oh, I almost forgot to tell you. The frozen dessert you serve in the cups is good. I did not make it. They serve it at the restaurant by the railroad tracks here in Hartselle. The two story place. I think it is called the Freighthouse? Hmmm?
Love your site! Check it daily.
Well thank you kindly for adding a wonderful rotation in my leftover thanksgiving turkey menu!!
I really am sick of turkey salad, turkey soup, turkey sandwiches, turkey tetrazinni, turkey and rice…you get the picture.
This looks so yummy!
sounds yummy cant wait too try it
Sounds wonderful and I am writing my grocery list as I type!
One question for you – you say cream of chicken soup at the top of the recipe and cream of mushroom at the bottom in the actual list. Should it be either/or ? Perhaps I am just reading it incorrectly.
Thanks! Happy September!
It looks like cream of mushroom in the picture so my guess is the chicken soup was a typo.
Thank you so much Micha and Wanda!
It was a type o. I knew I was posting too late at night! Lol
I use mushroom and mama uses chicken though so it’s really just personal preference or what you have on hand.
I’ll fix that when I get back home later this morning
thankyou!
Christy
Hey C,its 2:30 in the A M and just couldn’t sleep thought I would check y’all out and lo and behold another lip smacking recipe you done sent out.Just as soon as it gets light out its off to the store and get this dressing and fixings.:)…Harold from Floyd,Va
This is very close to a Paula Deen recipe for Chicken Casserole. The only difference is that her recipe does not call for cheese on top. But my husband really likes cheese on anything so I will have to try your recipe next time! I love your website and all of your recipes that I have tried are wonderful!
The recipe sounds good and the bowl is just like sunshine personified. It does make you smile just to look at it. I have a chicken recipe I want to send you. If you kitchen tested it aka experimented on your family, maybe you could do a tutorial. Would you be interested?
This looks great! I can’t wait to try it! I have the same plate in your pictures. My MIL gave it to me back when DH and I first got married, I have two of them and they don’t match any of my dishes but I still keep it around
looks great I am going to have to try this. I need advice from you or anyone who can help me. I am competeing in the ALFA hertiage cooking contest tommorrow in Montgomery. My appertizer is marinated cheese squares and can anyone give me a suggest on what to use to serve this with. I was thinking about a cheese fork.
the squares is a checkboard of cheddar and cream cheese and the marinade will be on top. serve it with wheat thins. what would I need to use to pick up the cheese and pick up the crackers.
Thanks in advance for your help.
I think a pie server would work beautifully.
Good luck to you!
Thanks I am so excited.
Ok i’m gona raise my hand for a question. You have 2 eggs pictured and say it actually takes 4. Then later in the post you say beat 2 eggs with milk. Then in the recipe it says 4 eggs. I am confussed! LOL what happened to the other 2 eggs? LOL
Oooh YUM! This looks really good and easy! Thanks for sharing this recipe with us!
NEVER MIND!! Blond moment! LOL The first 2 went in the stuffing! LOL
I saw you on WAAY this morning and was made aware of your website. I immediately checked it out and I am so glad to find such down to earth recipes with simple ingredients. Love the tutorials. I’m waiting to watch the 5:00 news so I can watch your demonstration of making Banana Pudding. I plan to share this site with my friends!
WE LOVE CHICKEN CHICKEN!!! I have this recipe also and my whole family adores it!! It is just like Thanksgiving in one dish. Thanks for posting.
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 !!
I don’t know if it’s because I’m STARVING, but this looks SOOOOOO good. Yummy!
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..
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.
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
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
mmmmmm this looks delish! I love casseroles
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.
chicken casseroles are my fav !! I have some similiar ones, but this looks fab!! I love that you have the pictures showing exactly how to make it. I have a friend who is “technically challenged” when it comes to cooking. I am trying to help her so her hubby doesn’t starve—LOL. I am going to refer her to your website. It is great and she will have NO excuse for not learning to cook!
Thanks!!
Prepared this and LOVE it…my husband keeps raving how good it is. We had it for dinner one night; I ate some for breakfast the next morning and we polished it off last night. I plan on making this recipe for Thanksgiving instead of the time consuming normal “big turkey”. I might add some sage and poultry seasoning to the dressing. Thanks for the recipe.
This sounds like a terrific treat. Can you put some of this in the freezer for later? (after cooking!) I also thought that this dish can be cooked in the microwave instead of the oven, saving even more time. What do you think? Have you ever considered adding microwave directions to some of your other recipies,and whether or not leftovers can be frozen for later use?
I am a family of one and my microwave is my best friend (LOL)!
By the way, you are a natural for TV and I am rooting for you!!!!
Thanks!
made this the other night delish!! Had leftovers for breakfast/lunch and dinner. Easy to make and tastes great thanks for another winner Christy. My poor family keeps asking who this mystery person is I get all the awesome recipes from!
Christy,
I just wanted to tell you that I made this Chicken dish for my family a couple of nights ago. THEY LOVED IT!!! I served it with a side of peas and they did not leave one crumb. My husband and my 3 daughters fought over who would have the last piece for lunch the next day. You are the best!!! My girls and I ooh and aah over your recipes daily. It is great to see you on your news segments. Going to the kitchen right now to make your Chocolate cobbler for dinner tonight. Mmmm can’t wait to dig in!! Keep up the good work!
Myrna
So sad that the Iron Gate has closed. A friend and I have the same birthday and liked to go there for our special day out. I had a great chicken casserole there the last time and a delicious side dish of baked apricots. Do you by any chance have their recipe for baked apricots. It was a memorable dish. Thanks
Christy: I love your website,and your program on T.V. I would lide to comment on the Chicken-Chicken recipe. For many years I worked in Decatur and ate frequently at the Iron Gate. One of my co-workers was a friend and fellow bridge club member with Betty Shelley, who ran the Iron Gate. My co-worker was able to get the recipe for all of us who worked together. However the recipe I got used swiss cheese slices on top rather than cheddar. You did not see the yellow look on the dish but rather a white that blended in with the soup. I am sure that either is equally delicious, but just offered this information in case you might like to try i with the swiss cheese slices. Sandy
[...] Mama’s Poulet [...]
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.
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…
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.