The Little Mushroom Chicken over Avocados – serve up a cheesy creamed chicken sauce of avocados, talk about delicious!
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.
8 large halved chicken breasts
2 Celery Stalks, including leaves
1 Onion, quartered
2 C. Mayonnaise – do not use Miracle Whip
2 cans Cream of Chicken Soup
1/2 tsp. Chicken Bouillon or one cube
1 1/2 Tbsp. Curry Powder
2 or 3 Avocados
2 C. 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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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
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.