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California Chicken

by

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.

Ingredients:

  • 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

Instructions:

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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