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° F or until bubbly.Makes 4 Submitted by: Recipe Group Member Source: