8 manicotti shells
1 can creamy chicken mushroom soup
2 c. cooked chicken, chopped
1/4 c. onion, chopped
1 (4 oz.) can sliced mushrooms, drained
1/4 c. warm water
1/2 tsp. chicken flavored bouillon granules
1 c. shredded Cheddar cheese
1/2 c. sour cream
2 tbsp. butter, melted

Cook manicotti shells according to package directions (no salt); drain and set aside. Combine soup and sour cream; mix well. Combine 1/2 of soup mixture and chicken; mix well. Reserve remaining soup mixture. Stuff shells with chicken mixture; place in greased baking dish. Saute onion and mushroom in butter in skillet until tender. Set aside. Combine water and bouillon, stir until dissolved, add to reserved soup mixture; mix well. Stir soup mixture into mushroom mixture, spoon over manicotti. Bake uncovered at 350 degrees for 15 minutes. Sprinkle with Cheddar cheese and bake 5 minutes more or until melted. Serves 4 to 6.