Eat's California Chicken

This chicken breast casserole stacks sauteed strips with sliced avocado and fresh tomato wedges, blankets the lot in bechamel sauce, and finishes under a layer of melted Monterey Jack. It’s the kind of laid-back California cooking that lets good ingredients do the talking.

The chicken gets a quick sear in clarified butter first, just enough to brown the edges and lock in the juices. Clarified butter is a must for that sear because regular butter burns at the heat you need for browning. From there, everything goes into a casserole in layers.

The avocado softens in the oven without fully melting, giving you a creamy richness that plays against the bright, slightly acidic tomato. The bechamel and Jack cheese on top bake into a bubbling, golden cap that holds everything together.

Chef Tips

• Slice the avocado right before assembling. Avocado browns fast, and while it won’t affect the flavor once baked, the raw slices look better if they go in fresh.
• Use firm, ripe avocados. Overripe ones will dissolve into the sauce during baking.
• Pat the chicken strips dry after slicing. Wet chicken steams instead of browning, and you want color on those edges.
• Let the casserole rest 5 minutes after pulling it from the oven. The white sauce needs a moment to set or it runs everywhere when you scoop.

Variations

• Add roasted green chiles between the layers for a New Mexico twist.
• Use pepper Jack instead of Monterey Jack for built-in heat.
• Swap the bechamel for a thin layer of salsa verde for a lighter, tangier version.