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California Chicken

California Chicken
6 votes, 2.17 avg. rating (48% score)
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Yield: 4 servings

Easily prepared in less than 15 minutes, this dish tastes great -- and all the ingredients are already on the kitchen shelf. Can be doubled or tripled for larger groups. Leftovers can be reheated and served over pasta, rice, or toast points.


  • 1 can (6 ounces) tuna, drained
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup
  • 1 can (8-1/2 ounces) peas
  • 1 can (8-1/2 ounces) carrots
  • 1 cup diced cooked potatoes
  • 1/2 cup crushed crackers
  • 2 tablespoons butter


Preheat the oven to 350 degrees F. Butter a 2-quart baking dish. Mix together the tuna, soup, and vegetables. Place in a casserole, sprinkle with the cracker crumbs, and dot with the butter. Bake for 20 minutes or until heated through. Serve hot.
Updated Thursday, May 23rd, 2002

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3 Responses to California Chicken

  1. Anonymous February 27, 2005 at 4:40 pm #

    I substituted frozen cooked peas, natural carrots and margarine instead of butter. My whole family loved it and I had to double the recipe. Glad I did! We all loved it.

  2. Anonymous October 12, 2005 at 9:50 pm #

    But, where is the chicken?

  3. Anonymous July 23, 2007 at 11:44 am #

    Why is it called “california” anything when there’s so much heavy sauce…is it the tuna? Despite the name I tried this and my family found it goopy and heavy and didn’t care for it at all.

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