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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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
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 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
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!
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!
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.
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!!