The Little Mushroom Chicken over Avocados

The Little Mushroom is located in Dallas Texas. I personally like to serve this with some steamed rice. One bonus is that you can use a cheaper chicken bone in breast for this delightful creation.  This is a sinfully rich dish, perfect for hearty eaters.

Little Mushroom Chicken Avocado

The Little Mushroom Chicken over Avocadoes

The Little Mushroom Chicken over Avocados

  • Author:
  • Recipe Type: Casserole Recipes, Chicken Recipes, Copycat Restaurant Recipes, CopyKat Recipes, Main dish Recipes
  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Serves: 8
The Little Mushroom Chicken over Avocados

The Little Mushroom Chicken over Avocados is a great way to serve up boneless skinless chicken breasts.


  • 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 one cube
  • 1 1/2 tablespoons 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. Debone 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 baking dish or even a casserole dish.) Pour chicken mixture over the avocados and top with the cheese. Bake about 20 minutes at 350 degrees or until bubbly.

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  • Justin

    I made this last night – it was outstanding. Even with light mayo, it was rich enough that serving it over rice was a necessity for us, not an option.

    If you aren’t going to use the leftover chicken stock, simplify the recipe by skipping the onion and celery. The curry, CoC and boullion overpower any flavor hints they might have added to the chicken while simmering.

    • Justin

      Fast forward a year and a half, and this is still one of our favorite recipes. We make it at least once a month.

      • Stephanie

        You know this is one of my favorites as well. My only regret with this recipe was I didn’t find sooner.