Source: The Little Mushroom, Dallas, Texas

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 1 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.

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 degrees F or until bubbly.