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Creamy Chicken Manicotti


8 manicotti shells
1 (10 3/4 oz) can low fat creamy chicken mushroom soup, undiluted
1/2 cup fat free sour cream
2 cups chopped cooked chicken
1 tsp. marjoram
1 tsp. thyme
1/4 cup chopped onion
1 (4 oz. can) or 1 cup sliced fresh mushrooms
2 Tbsp. margarine or butter, melted
1 cup low fat shredded cheddar or mozzarella cheese


Cook manicotti shells according to package directions, drain shells, set aside.

Combine soup, sour cream and spices, stir well.

Combine half of soup mixture and chicken, stir well. Set aside remaining soup mixture.

Stuff manicotti shells with chicken mixture. Place in a greased 12 x 8 x 2 inch baking dish.

Sauté onion in butter in a large skillet until tender; add mushrooms. Stir reserved soup mixture into mushroom mixture.

Spoon over manicotti, bake, uncovered, at 350 degrees for 15 minutes.

Sprinkle with cheese and bake an additional 5 minutes.

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