Chicken Stuffed Baked Avocados


  • 4 avocados, halved and pitted
  • 2 cooked chicken breasts, shredded
  • 4 ounces cream cheese, softened
  • ¼ cup chopped tomatoes
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pinch cayenne pepper
  • ½ cup shredded Parmesan cheese, or more to taste


Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Scoop out some of the flesh in the center of each avocado; place into mixing bowl. Add chicken, cream cheese, tomatoes, salt, pepper, and cayenne pepper; mix well to combine. Scoop spoonfuls of chicken mixture into the wells of each avocado; top each with generous amount of Parmesan cheese. Place avocado halves, face-up, in muffin cups to stabilize.

Step 3

Bake avocados in preheated oven until cheese is melted, 8 to 10 minutes.

Cook’s Notes:

Substitute 6 ounces crab meat (drained well if using canned meat) for the chicken; along with 1 tablespoon of scallions.

Leftover mixture can be added to hollowed out tomatoes or peppers and cooked in the same way.

Cooking time and flavor will vary depending on how chicken is cooked (grilled, broiled, or stewed).

Nutrition Facts Per Serving: 334 calories; 25.2 g total fat; 61 mg cholesterol; 233 mg sodium. 9.4 g carbohydrates; 20.1 g protein;

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