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Roasted Vegetable and Chicken Manicotti
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Prep Time:
35 minutes
Total Time:
1 hour 35 minutes
Indulge in a comforting casserole, bursting with delicious flavors, straight from the oven.
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
Instructions:
  • Preheat the oven to 450°F. Coat asparagus, bell pepper, onion, and mushrooms with oil, lemon-pepper seasoning, and salt until well mixed. Spread the vegetables in a large jelly roll pan. Roast in the oven for about 20 minutes until they are crisp-tender. Let them cool slightly, then roughly chop the vegetables.
  • As the veggies roast, prepare and drain manicotti according to package instructions. In a 1 1/2-quart saucepan, combine sauce mix and milk. Bring to a boil, stirring continuously. Add marjoram, then remove from heat.
  • Set aside 1 cup of vegetables for topping. Combine the rest of the vegetables, 1 cup of cheese, chicken, and 1/2 cup of sauce. Spread about 1/4 cup of sauce in the bottom of an ungreased 13x9x2 inch rectangular baking dish. Fill the manicotti shells with the chicken mixture and place them in the dish. Pour the remaining sauce over the manicotti. Top with the reserved 1 cup of vegetables and 1/2 cup of cheese.
  • Bake covered for 30 minutes, then uncover and bake for an additional 10 minutes until bubbly.

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