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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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 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!
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
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 🙂
sounds yummy cant wait too try it
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!
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.