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.


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.

Cooking & Recipes


4 servings


Elaine B. Varley Dighton Historical Society, Inc., Dighton,


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Not Chicken

Not Chicken

I am a little confused. Why

I am a little confused. Why is this recipe called CALIFORNIA CHICKEN when there is NO CHICKEN!!!!

This recipe comes from Yankee

This recipe comes from Yankee Magazine's Church Suppers & Potluck Dinners Cookbook. The recipe is correct, as published, but perhaps an explanation is in order. Much like mock apple pie, this dish is meant to taste like chicken, but uses inexpensive tuna. We believe it is because "tuna" is the "chicken" of California.