Chicken over Avocados
Source of Recipe
Leann
List of Ingredients
8 halfed 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
Recipe
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, boullion, 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.
*Leann's notes: I used about 2lbs of boneless skinless breasts, diced them and boiled them for just a few minutes with some onion...I have no reason to have a huge container of chicken stock taking up space in my fridge. Make sure you use a big bowl to mix in because it ends up being a lot more than you might think. I did make it in a 13x9 pan...but it takes about 40 minutes to get bubbly. As for the avocados...if you leave them out you aren't missing much. I added them because I really like avocado, but I tried the chicken/sauce mix on it's own and it would be REALLY yummy by itself over some rice. If you do add the avocados I'd dice them up and mix them in with the sauce stuff too, they were fine sliced on teh bottom of the pan...but I ended up cutting them up once i served it and mixing them in anyway...so if I'd done that originally it might have had a bit more of their flavor.
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