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The Little Mushroom Chicken over Avocados

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  • 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


  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 about 20 minutes at 350 degrees F or until bubbly.

Source: The Little Mushroom, Dallas, Texas