8 manicotti shells
1 can creamy chicken mushroom 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. melted butter
1/4 c. warm water
1/2 tsp. chicken bouillon granules
1 c. shredded cheddar cheese

Cook shells; drain, set aside. Combine soup and sour cream, mix well. Reserve 1/2, mix with cooked chicken. Set aside remaining 1/2 mix. Stuff shells with chicken mixture; place in greased baking dish.

Saute onion and mushrooms in butter until tender; set aside. Combine water and bouillon; stir until dissolved. Add to reserved soup, mix well. Stir soup into mushroom mixture, mix well. Spoon over manicotti, bake uncovered 350 degrees for 15 minutes. Sprinkle with cheese, bake extra 5 minutes. Enjoy!