ROASTED VEGETABLE AND CHICKEN MANICOTTI

Roasted Vegetable and Chicken Manicotti image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h35m

Yield 6

Number Of Ingredients 13

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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

Steps:

Heat oven to 450°F. 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.
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.
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.
Cover and bake 30 minutes. Uncover and bake about 10 minutes or until bubbly.

Nutrition Facts : Calories 485, Carbohydrate 39 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 3 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 670 mg