California Chicken
Poultry Recipes
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.
Reviews by Readers
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. – Anonymous Review
But, where is the chicken? – Anonymous Review
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. – Anonymous Review
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