Hot chicken salad, timeless quintessential American casserole, a comfort food that never disappoints and pairs instantly. It has the ingredients of a classic chicken salad, starting with something savory and crunchy, and baking in the oven until warm, bubbly, creamy, and crispy.
While the dish’s provenance is difficult to pinpoint, as early as the late 1890s, recipes appeared in community cookbooks from Kentucky, the Carolinas, Georgia, and Tennessee, to the Midwest and even even parts of the Northwest. With each recipe, the filling and toppings are different. Key ingredients include cooked chicken (shredded toast or boiled chicken are both great), mayonnaise, celery, grated cheese, lime juice, and chopped almonds for texture. To this mix, you can also add water chestnuts, jelly, onions, mushrooms, cooked eggs, or canned creamy chicken soup, a solid casserole recipe. In the 1951 edition of “The Joy of Cooking,” the first time a hot chicken salad appeared in the book, the dish included a béchamel sauce.
The toppings can include bread crumbs, crackers, or tortillas. But in the 1960s, when, according to Ronni Lundy, author of the book “Victuals: An Appalachian Journey, With Recipes,” hot or hot salads became so popular, fries began to appear as a topping dish. They also completed this version, turning the dish into something that makes people flock to the table.
Kathleen Purvis, former food editor at the Charlotte Observer, said: and author of “Southern Distillation.”
https://www.nytimes.com/2022/01/31/dining/crunchy-chicken-salad.html Fatty chicken salad