Creamy Chicken Manicotti

• 8 manicotti shells
• 1 (10 3/4 oz.) 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. butter or margarine, melted
• 1/4 c. warm water
• 1/2 tsp. chicken flavored bouillon granules
• 1 c. shredded Cheddar cheese

1. Cook manicotti shells according to package directions, omitting the salt.
2. Drain; set aside.
3. Combine soup and sour cream; mix well.
4. Combine half of sour cream mixture and chicken; mix well.
5. Reserve remaining soup mixture; set aside.
6. Stuff manicotti shells with chicken mixture.
7. Place in a greased 12 x 8 x 2-inch baking dish.
8. Saute onion and mushrooms in butter in a large skillet until tender; set aside.
9. Combine water and bouillon granules, stirring until dissolved.
10. Add to reserved soup mixture, mixing well.
11. Stir soup mixture into mushroom mixture; mix well. Spoon over manicotti.
12. Bake, uncovered, at 350u0b0 for 15 minutes. Sprinkle with Cheddar cheese; bake an additional 5 minutes. Yields 4 to 6 servings.

shells, chicken mushroom soup, sour cream, chicken, onion, mushrooms, butter, warm water, chicken flavored bouillon granules, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=384804 (may not work)