|Manicotti||12 , uncooked|
|Condensed reduced fat cream of chicken soup||10 1⁄2 Ounce (1 Can)|
|Condensed reduced fat cream of chicken soup||10 1⁄2 Ounce, undiluted (1 Can)|
|Reduced fat sour cream||1⁄2 Cup (8 tbs)|
|Diced cooked chicken||3 Cup (48 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Canned sliced mushrooms||4 Ounce, undrained (1 Can)|
|Shredded reduced fat sharp cheddar cheese||6 Ounce (1 1/2 Cup)|
1. Cook manicotti according to package directions, omitting salt and fat, drain and set aside.
2. Preheat oven to 350°.
3. Combine soups and sour cream in a bowl,- stir well. Combine half of soup mixture and chicken,-stir well. Stuff manicotti shells with chicken mixture,- place shells in a 13 x 9-inch baking dish coated with cooking spray.
4. Coat a large nonstick skillet with cooking spray, place over medium heat until hot. Add onion, saute 2 minutes or until tender. Remove from heat,- stir in remaining half of soup mixture and mushrooms. Spoon over manicotti.
5. Bake at 350° for 15 minutes. Sprinkle with cheese, and bake an additional 5 minutes