The Little Mushroom Chicken over Avocados

Ingredients

• 8 large halved chicken breasts
• 2 celery stalks, including leaves
• 1 onion, quartered
• 2 cups mayonnaise (do not use Miracle Whip)
• 2 cans cream of chicken soup
• 1/2 teaspoon chicken bouillon or 1 cube
• 1 1/2 tablespoons curry powder
• 2 or 3 avocados
• 2 cups Cheddar cheese

Instructions

1. In a large pot simmer the chicken breasts, in enough water to cover, with the celery onion, salt and pepper, until tender. Remove from the stock and cool.
2. De-bone chicken and shred into bite-size pieces. Strain the stock and refrigerate for another use.
3. Combine the chicken, mayonnaise, soup, soup base and curry powder. Place a few avocado slices in each lightly greased individual au gratin dish. (You can also bake this in a 13 x 9 inch baking dish or even a casserole dish.)
4. Pour chicken mixture over the avocados and top with the cheese.
5. Bake for about 20 minutes at 350 degrees F or until bubbly.

Attribution

The Little Mushroom, Dallas, Texas