California Chicken
By Yankee Magazine|May 23 2002|
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.
Yield
4 servings
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.
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.
But, where is the chicken?
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.