Roasted Vegetable and Chicken Manicotti

Roasted Vegetable and Chicken Manicotti

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

Prep Time

35

Minutes

Total Time

1:35

Hr:Mins

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Use mozzarella cheese for the mild, smooth Danish Havarti cheese.
Do-Ahead
Roast and chop the vegetables up to a day ahead of time; cover and refrigerate. Prepare the manicotti as directed.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 485
    • (Calories from Fat 225),
  • Total Fat 25g
    • (Saturated Fat 10g,),
  • Cholesterol 75mg;
  • Sodium 670mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 3g,
  • Protein 29g;
Percent Daily Value*:
    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;
    *Percent Daily Values are based on a 2,000 calorie diet.