Roasted Vegetable and Chicken Manicotti

 

1

pound asparagus, cut into 2-inch pieces (3 cups)

1

medium red bell pepper, cut into 12 pieces

1

medium onion, cut into thin wedges

1

cup halved mushrooms

1

tablespoon olive or vegetable oil

1/2

teaspoon lemon-pepper seasoning

1/4

teaspoon salt

12

uncooked manicotti shells

1

envelope (1.8 ounces) white sauce mix

2 1/4

cups milk

1/4

teaspoon dried marjoram leaves

1 1/2

cups shredded Havarti cheese (6 ounces)

2

cups diced cooked chicken

• 1 Heat oven to 450ºF. Toss asparagus, bell pepper, onion, mushrooms, oil, lemon-pepper seasoning and salt until vegetables are coated. Spread in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Roast about 20 minutes or until vegetables are crisp-tender. Cool slightly. Coarsely chop vegetables.
• 2 While vegetables are roasting, cook and drain manicotti as directed on package. In 1 1/2-quart saucepan, mix sauce mix and milk. Heat to boiling, stirring constantly. Stir in marjoram; remove from heat.
• 3 Reserve 1 cup vegetables for topping. Mix remaining vegetables, 1 cup of the cheese, the chicken and 1/2 cup of the sauce. In bottom of ungreased rectangular baking dish, 13x9x2 inches, spread about 1/4 cup sauce. Spoon chicken mixture into manicotti shells; arrange in dish. Spoon remaining sauce over manicotti. Sprinkle with remaining 1 cup vegetables and 1/2 cup cheese.
• 4 Cover and bake 30 minutes. Uncover and bake about 10 minutes or until bubbly.