8 manicotti shells
1 c. shredded cheddar cheese
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
1/2 c. sour cream
2 c. chopped cooked chicken
1/4 c. chopped onions
1 (4 oz.) can sliced mushrooms, drained
2 tbsp. butter
1/4 c. warm water
1/2 tsp. chicken flavored bouillon granules

Cook manicotti according to package, drain and set aside. Combine soup and sour cream. Combine half of soup mixture and chicken. Stuff shells and place in 11 x 8 1/2 inch casserole dish. Saute cream and mushrooms in butter.

Combine water and bouillon, dissolve. Add bouillon to reserve soup mixture. Add that to onions and mushrooms. Spoon over manicotti. Bake uncovered at 350 degrees for 15 minutes. Sprinkle with cheese. Bake additional 5 minutes.