Shells - 8 manicotti or 10 jumbo stuffing shells
1 (10 3/4 oz.) creamy chicken mushroom soup
1/2 c. sour cream
2 c. chopped cooked chicken (4 med. breast)
1/4 c. chopped onion
2 tbsp. butter, melted
1 (4 oz.) can sliced mushrooms
1 1/2 c. shredded Cheddar cheese
1 1/2 c. Monterey Jack cheese

Cook shells; omit salt, drain and set aside.

Combine soup and sour cream; mix well. Combine 1/2 soup mix and chicken; stir well. Set aside remaining soup mixture. Stuff manicotti with chicken mixture. Lay in greased 12 x 8 x 2 inch baking dish.

Saute onion in butter in large skillet until tender. Add mushrooms and stir in reserved soup mixture. Pour over chicken-n-shells. Bake uncovered at 350 degrees for 15 minutes. Sprinkle cheese on top and bake additional 5 minutes or until cheese is melted.