| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Cheese, Poultry, Quick and e | 6 | Servings | |
INGREDIENTS
| 3 | lg | Avocados; ripened |
| 6 | tb | Lemon Juice |
| 3/4 | c | Mayonnaise |
| 1 1/2 | tb | Grated Onion |
| 1/4 | ts | Celery Salt |
| 1/2 | ts | Garlic Cloves; minced |
| Salt And Pepper; to taste | ||
| 1/2 | c | Sharp Cheddar Cheese; grated |
| 2 | c | Cooked Chicken; diced |
| Chives; for garnish |
INSTRUCTIONS
Cut avocados in half and remove pit. Sprinkle each half with 1 tablespoon of the lemon juice; set aside. Preheat oven to 350*F. Combine mayonnaise, onion, celery salt, garlic cloves, salt and pepper in medium bowl. Stir in chicken; mix well. Drain any excess lemon juice from avocado halves. Fill avocado halves with chicken mixture; sprinkle with cheese. Arrange filled avocado halves in a single layer in baking dish. Pour water into the same dish to a depth of 1/2 inch. Bake avocado halves for 15 minutes, or until the cheese melts. Garnish if desired. Recipe by: Cooking Class Cookbook Posted to MC-Recipe Digest V1 #872 by "Tom and Tracy McArdle" <[email protected]> on Oct 28, 1997
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