This recipe came from a cozy little Bed-and-Breakfast in John Day, Oregon. We've had it in our family for nearly 30 years now. I couldn't believe COOKED avocados, but really, it is very tasty. Originally it was served with rice on the side, but I have even made it by putting two cups of cooked rice on top of the avocados, and that made a nice casserole.

If you do this you should add 1/2 cup of chicken stock, and another 1/2 of mayo to the sauce. Be sure the avocados are slightly firm, not too soft. The seasoning of the curry is very subtle, just the right amount to enhance the flavor. This is a real winner.

4 halved chicken breasts
l celery stalk with leaves
l medium-small onion
l cube chicken bullion
3/4  tsp. curry powder
1 c. mayo
1 can cream of chicken soup
1 c. grated cheddar cheese
2 avocados, peeled and sliced