Roasted Vegetable and Chicken Manicotti

Love casseroles? Pop this one in the oven and savor the aroma.

  • Prep Time 35 min
  • Total Time 1 hr 35 min
  • Servings 6

Ingredients

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.

Expert Tips

Use mozzarella cheese for the mild, smooth Danish Havarti cheese.

Roast and chop the vegetables up to a day ahead of time; cover and refrigerate. Prepare the manicotti as directed.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
485
(
Calories from Fat
225),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
10g,
10%
),
Cholesterol
75mg
75%;
Sodium
670mg
670%;
Total Carbohydrate
39g
39%
(Dietary Fiber
3g
3%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
46%;
Vitamin C
20%;
Calcium
28%;
Iron
16%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.