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 tsp chicken bouillon or 1 cube
  • 1 1/2 Tbsp curry powder
  • 2 or 3 avocados
  • 2 cups 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 chicken and shred into bite-size pieces. Strain the stock and refrigerate for another use. 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.) Pour chicken mixture over the avocados and top with the cheese. Bake about 20 minutes at 350° F or until bubbly.

Makes 4

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