Chicken Manicotti

This recipe is sponsored by Emily. She brought this dish to our recipe exchange party a couple weeks back and boy was it yummy. I am going to provide the recipe in it's original form with my modifications in parentheses.

Chicken Manicotti

8-10 Manicotti Shells, Cooked and Drained
1 can cream of mushroom soup (reduced fat)
2 cans of cream of chicken soup (reduced fat)
2 T. melted butter (I left out)
1 c. Monterey Jack Cheese (if you can find lite or 2% that would be ideal- I wasn't able to find)
1 c. sour cream (lite)
2 cups cooked/diced chicken
1/4 c. chopped onions (optional)
1 can sliced mushrooms, undrained (optional)

Cook manicotti shells and drain (my suggestion would be to cook until slightly soft- I cooked mine too long and then had a difficult time stuffing because they kept collapsing and breaking). Meanwhile, combine soups and sour cream and set 1/2 of mixture aside. With the remaining mixture add chicken and stuff cooked shells and place in 9x13 dish. Saute' onions in butter then add mushrooms and cook for a few minutes. Add remaining soup mixture to onion mixture and spoon over top of manicotti. Bake covered at 350 for 15-20 minutes or until heated and then top with cheese for additional 5 minutes uncovered.

Meal Plan: This is for everything BUT the manicotti shell! I know the shell is a critical part of this recipe but I threw the box away before I looked at the nutrition information and DH already took the recycle bin to the curb and it's really cold out there....... so just add the calories of the manicotti shell on top of the following nutrition information, ok.
Serving Size: 1/8th of recipe
Calories: 209, 2 meats, 1 starch, 1 fat PLUS Manicotti Shell