What Chicken Dinners Looked Like Through the Years
From creamy casseroles to crispy chicken tenders, step back in time with chicken dinners from decades past.
In the early 1900s, many households didn’t own a refrigerator. When they had fresh chicken and vegetables on hand, home cooks used it all up with big pots of stew.
Without alcohol during Prohibition, Americans turned to more indulgent dishes like Chicken a La King. That savory, creamy taste almost made up for the fact that there was no wine on the table.
The Great Depression brought the rise of low-cost dinners like chicken noodle soup. The ingredients were cheap, and it was quick to prepare, saving precious gas.
In the 1950s, we craved hearty comfort food like chicken casseroles. Of course, creamy canned soups were incredibly popular, making casseroles easier than ever.
By the 1960s, casseroles were so last-decade. Americans craved new and exotic meals; before long, French cuisine became the latest trend.
The 1980s saw a rise in quick convenience foods; just slap a little Miracle Whip on your chicken and you’ve got a meal in minutes!
The Asian chicken salad started picking up steam in the 1980s and was a restaurant staple by the 1990s.