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Ingredients
- 8 x Manicotti shells
- 1 can Creamy chicken mushroom soup, undiluted
- 1/2 c. Commercial lowfat sour cream
- 2 c. Minced cooked chicken
- 1/4 c. Minced onion
- 2 Tbsp. Butter, melted
- 4 ounce Can sliced mushrooms, undrained
- 1 c. Shredded Cheddar or possibly Monterey Jack cheese, (I use co-jack cheese)
Directions
- Cook manicotti shells according to package directions, omitting salt; drain shells, and set aside.
- Combine soup and lowfat sour cream; stir will. Combine half of soup mix and chicken; stir well. Set aside remaining soup mix. Stuff manicotti shells with chicken mix; place in a greased 12x8x2 inch baking dish.
- Saute/fry onion in butter in a large skillet till tender; add in mushrooms.
- Stir reserved soup mix into mushroom mix. Spoon over mannnnicotti; bake uncovered at 350 for 15 min. Sprinkle with cheese, and bake an additional 5 minutes.
- Yield: 4 servings.
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