California Chicken

2.17 avg. rating (48% score) - 6 votes

California Chicken

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


  • 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.

  • Anonymous

    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

    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.


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