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 tsp chicken bouillon or 1 cube
- 1 1/2 Tbsp curry powder
- 2 or 3 avocados
- 2 cups Cheddar cheese
Preparation:
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 Submitted by: Recipe Group MemberSource:
Submitted by: Recipe Group Member
Date:
