Mushroom Chicken Over Avocados

8 large chicken breasts, halved
2 celery stalks, including leaves
1 Onion, quartered
2 cups mayonnaise
2 cans cream of chicken soup
1/2 tsp. chicken bouillon (or one cube)
1 1/2 Tbsp. curry powder
2 avocados
2 cups cheddar cheese

Directions:

In a large pot, simmer the chicken breasts in enough water to cover them completely, along with the celery, onion, salt, and pepper, until tender.

Remove the chicken from the stock and allow to cool.

De-bone and shred the chicken into bite size pieces.

Strain the stock and refrigerate for later use.

Mix the chicken, mayonnaise, soup, soup base, and curry powder.

Place a few slices of avocado in each lightly greased individual au gratin dish, or bake in a 13" x 9" baking dish or casserole dish.

Pour the chicken mixture over the avocados and top with the cheese.

Bake about 20 minutes at 350 degrees F or until bubbly.

Notes: None