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.

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:

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217 Comments

    1. Lori, do you have different ingredients than this recipe? I’ve made this one but it still doesn’t taste exactly the same.

  1. 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!

  2. 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!

    1. 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.

  3. 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
    🙂

  4. 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!

  5. 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!

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