8 manicotti shells
1 can creamy chicken mushroom soup, undiluted
½ c. sour cream
2 c. chopped cooked chicken
¼ c. chopped onion
1 (4 oz.) can sliced mushrooms, drained**
2 T butter, melted
¼ c. warm water
½ t chicken flavored bouillion granules
1 c. shredded cheddar cheese
Cook manicotti shells according to pkg, omitting salt. Drain, set aside.
Combine soup and sour cream, mix well. Combine half of soup mixture and chicken, mix well. Set aside remaining soup mix. Stuff manicotti shells with chicken mixture; place in greased 12x8x2 baking dish.
Saute onion and mushrooms in butter in large skillet until tender; set aside. Combine water and bouillion, stirring until dissolved. Add all to reserved soup mix, stirring well. Spoon over manicotti.
Bake, uncovered at 350° for 15 minutes. Sprinkle w/ cheese and bake an additional 5 minutes.
**Note: I now detest canned mushrooms; feel free to substitute ½ cup fresh sliced mushrooms!
