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

Little Mushroom Chicken Avocado

The Little Mushroom Chicken over Avocados

You can make Little Mushroom Chicken Avocado just like they do.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: The Little Mushroom Chicken over Avocados
Servings: 8
Calories: 888kcal

Ingredients

  • 3 pounds chicken breasts
  • 2 celery stalks
  • 1 onion quatered
  • 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
  • 3 avocados
  • 2 cups shredded Cheddar cheese

Instructions

  • 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.

Nutrition

Calories: 888kcal | Carbohydrates: 14g | Protein: 47g | Fat: 71g | Saturated Fat: 16g | Cholesterol: 168mg | Sodium: 1279mg | Potassium: 1134mg | Fiber: 5g | Sugar: 2g | Vitamin A: 675IU | Vitamin C: 11.1mg | Calcium: 249mg | Iron: 2.5mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Comments

  1. 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.

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