1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup sour cream
1/4 teaspoon hot pepper sauce
1 cup shredded mozzarella cheese
1 pastry shell (9 inches), baked
1/2 cup shredded cheddar cheese
In a saucepan, saute onion in butter until tender. Stir in chicken, chilies and mushrooms. In a small bowl, combine soup, sour cream and hot pepper sauce; add to pan. Cook and stir for 5 minutes. Sprinkle mozzarella cheese in the bottom of pie shell; add chicken mixture. Sprinkle with cheddar cheese. Bake at 350° for 25-30 minutes or until filling is bubbly and cheese is melted.