THE LITTLE MUSHROOM CHICKEN OVER AVOCADOS
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 bouillon, 1 cube chicken bouillon, or 1/2 teaspoon chicken soup base
1 1/2 tablespoons curry powder
2 or 3 avocados, sliced
2 cups shredded Cheddar cheese
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. De-bone and shred into bite-size pieces. Strain
the stock and refrigerate for another use.
Combine the chicken, mayonnaise, soup, bouillon and curry powder.
Lightly grease individual au gratin dishes. Place a few avocado
slices in each dish. (You can also bake this in a 13 x 9-inch baking
dish or a casserole dish.) Pour chicken mixture over the avocados and
top with the cheese.
Bake about 20 minutes at 350 degrees F or until bubbly.
NOTE: This is good served with hot, fluffy white rice.