Mama’s Chicken Poulet, or “Chicken Chicken”

poulet-023

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!

poulet-002

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 :).

poulet-004

Place your water and margarine in a cup and melt in the microwave until the margarine is completely liquefied.

poulet-006

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!

poulet-007

Place stuffing mix in a large bowl. Add water and melted margarine.

poulet-008

Stir

poulet-009

Add chicken broth

poulet-011

and eggs

Stir that up good, too.

poulet-010

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.

poulet-013

Stir that up good.

poulet-015

Place half of stuffing mix in the bottom of a 9×13 pan.

poulet-016

Top with all of the chicken mixture. Sprinkle with salt.

poulet-017

Top with the remaining stuffing mix.

poulet-019

In a measuring cup, beat two eggs. Pour in milk.

poulet-020

Stir that up a bit.

poulet-021

Pour over poulet

poulet-022

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.

poulet-004

Right before baking, spread the can of cream of mushroom soup over it.

Bake at 350, uncovered, for 45 minutes.

poulet-010

Remove from oven and top with cheese.

Return to oven for about five minutes, or until cheese is melted.

poulet-023

Have ya a lil’ chicken chicken ~grins~

Mama’s Chicken Poulet, or “Chicken Chicken”

Ingredients

  • 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

Instructions

  1. 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.
  2. In separate bowl, combine shredded chicken, mayo, and onions. Stir well.
  3. Place 1/2 of stuffing mix in bottom of a 9x13 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.
  4. 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.
http://www.southernplate.com/2009/09/mamas-chicken-poulet-or-chicken-chicken.html

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.

Enjoy This Post? Never Miss Another!

Subscribe to Christy's email list and receive all her new posts directly in your inbox

Comments

  1. Valerie says

    Made this for the first time this past week. The only thing I did different from your recipe was sprinkle some garlic powder in the water that I boiled the chicken in. It was yet another yummy dish and easy peezy to make. Thank you Christy for being such a good sharer. ♥

  2. Carmell says

    Chisty,
    Even though I had read the entire recipe through, I got all excited to make this last night, put it together and saw the *8 hour* I contemplated if I should cook it or follow the instructions which would mean longer than the 8 hours because I woud not cook it until tonite. I covered it and put it in the fridge and hope the extra hours will not harm the dish! I made salisbury steak and mashed potatoes in a hurry after that little mix up! I can’t wait to have this for dinner shortly! Please give me a little insight on the 8 hour rule. Is that for the egg milk to soak in and flavors to blend? Just curious. Thank you. Happy Mothers Day! Carmell

  3. Sharon McRae-Wellner says

    I was wondering if anyone was going to use the name Shelley’s. I grew up eating there with my Mama in old Decatur and loved the old home it was located in. With the Poulet I also make the marinated carrots, strawberry pretzel salad, and French mint tea for luncheons, here in MN. Will do it for a Baby Shower luncheon in Nov.

  4. Greer says

    So glad to have found this recipe. I had this on my visit there. I ate there one time when I took my mom to Decatur to visit family. My mom lived in that house and it was the home I remembering go to to visit my grandfather when I was a little girl.

  5. bettye shelley says

    So glad to here that so many of you have such fond memories of The Iron Gate. I truly enjoyed serving good food to so many wonderful friends. You can still experience a wonderful lunch at Victoria’s Cafe in Huntsville, Al.. My daughter Vicki and her husband, Doug, have been serving some of the same dishes for 21 years(including Poulet). They are located on south Memorial Pkwy. in the same shopping center as Rosie’s Cantina. No connection to any other restaurant serving some of my old favorites. Give Victoria’s a try. I think you will enjoy!

  6. Tommie Jo Voss says

    Christy, I need to freeze this and take it out of town. Any suggestions as whether it should be cooked and frozen then heated up before serving or just put together, frozen and then cooked later?

  7. Lonnie B. says

    I worked at the iron Gate restaurant when I was in High School and can attest that the Chicken Poulet was nothing but perfection . Ms Louoise made each batch. She also was the person who told us the Bear had died.

  8. Donna says

    I’m sure that this has been answered, but I haven’t seen it. I put this together before reading the whole recipe….for dinner tonight. Is the 8 hours a must? If so, will 24 hrs be too long, lol. If I can’t do it tonight, I will have to leave it in the fridge for tomorrow :) Thanks!!

  9. Michelle says

    Been making this for years. I use cream of chicken soup though and onion powder and mix my chicken in with the stuffing mix. Sometimes if I’m in a hurry I mix it all up and pop it in the oven…no refrigeration and it’s still amazing.

    • says

      There is a lot of liquid in this recipe and it takes that amount of time for all of it to be absorbed. The second question, then, might be, why so much liquid? Well, that is how it remains wonderfully moist after it is cooked. You can, of course, cook it without it sitting, that is up to you. But you may end up with a very wet bottom of the dish and somewhat dry top.
      Still, I encourage you to be a rebel whenever the notion strikes and live on the edge :)

      I apologize for not answering each question, but I do try. To date, I have over 300,000 comments on the site so a few slip through the cracks from time to time.

Trackbacks

Leave a Comment

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