8 to 10 manicotti shells
1 (10 3/4 oz.) can creamy chicken mushroom soup
1/2 c. sour cream
16 oz. canned cooked chicken
1/2 c. frozen green peas, thawed
1/4 c. chopped onion
2 tbsp. butter, melted
1/4 c. warm water
1 chicken flavored bouillon cube
1 c. (4 oz.) shredded Cheddar cheese

Cook manicotti shells according to package directions, omitting salt. Drain and set aside. Combine soup and sour cream; mix well and split in half. Combine half of soup mixture, chicken, and peas; mix well. Reserve remaining soup mixture. Set aside. Stuff shells with chicken mixture. Place in a greased baking dish, 9 x 13 inch. Saute onion in butter until tender. Set aside. Combine water and bouillon cube, stirring until dissolved. Add to reserved soup mixture, mixing well. Stir sauteed onion into soup mixture; mix well. Spoon over manicotti. Bake, uncovered, at 350 degrees for 15 minutes. Sprinkle with Cheddar cheese and bake an additional 5 minutes. Delicious!