8 manicotti shells
1 can cream of chicken soup
1/2 c. sour cream
2 c. chopped chicken
1 (4 oz.) can sliced mushrooms, drained (optional)
2 tbsp. melted butter
1/4 c. warm water
1/2 tsp. chicken flavored bouillon or 1/2 c. broth
1 c. shredded Cheddar cheese

Cook shells according to package directions; drain and set aside.

Combine soup and sour cream and mix well. Combine half of soup mixture with chicken, reserving remaining soup mixture for top of shells.

Stuff shells with chicken mixture and place in greased dish.

Saute onion and mushrooms in butter in large skillet until tender. Combine water and bouillon or broth, stirring until dissolved, add to reserved soup mixture. Stir soup mixture into mushroom mixture. Spoon over shells making sure all shells have mixture on it or they will get hard. Bake uncovered at 350 degrees for 15 minutes. Sprinkle with cheese and bake an additional 5 minutes. Serves 4-6.