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

Cook manicotti shells according to package, drain, set aside. Combine soup and sour cream. Combine half of soup mixture and chicken. Reserve remaining soup mixture, set aside. Stuff manicotti shells with chicken mixture. Place in greased 12 x 8 x 2 inch baking dish. Saute onion and mushrooms in butter in skillet until tender.

Combine water and bouillon, stirring until dissolved. Add to reserve soup mixture. Stir soup mixture into mushroom mixture. Spoon over manicotti, bake at 350 degrees for 15 minutes. Sprinkle with cheese. Bake another 5 minutes. Serves 4-6.

(Rebuck)