Poulet De France

A make-ahead casserole built for busy weeks, Poulet de France layers tender cooked chicken and herbed stuffing into something close to a savory bread pudding. A creamy chicken filling of mayonnaise, onion, celery, and chives sits between two layers of stuffing, then a custard of eggs, milk, and cream of mushroom soup is poured over the top to soak through.

That soaking is what gives the dish its texture, turning the stuffing soft and custardy as it bakes and holding together in tidy squares. It is designed to be assembled and frozen ahead, with the cheese tucked into a bag on the side to add later.

When you are ready, thaw it, bake covered so it heats through gently, then crown it with cheddar and finish uncovered until the cheese is melted and golden. It is the kind of dish you put together on a Sunday and pull from the freezer on a hectic night.

Kitchen Tips

• Let the assembled casserole sit, or thaw fully, so the custard soaks all the way into the stuffing before baking.
• Add the cheese only in the last 10 minutes, uncovered, so it melts and browns without drying out.
• Use leftover roast or rotisserie chicken so the filling comes together in minutes.
• Bake covered first to heat it through evenly, then uncover to brown the top.

Variations

• Swap the cream of mushroom soup for cream of chicken or celery.
• Use cornbread stuffing for a sweeter, Southern-leaning version.
• Stir peas, mushrooms, or diced pimiento into the chicken layer.