Roasted Vegetable and Chicken Manicotti

Ingredients

• 1 pound asparagus cut into 2-inch pieces (3 cups)
• 1 medium bell pepper red cut into 12 pieces
• 1 medium onion cut into thin wedges
• 1 cup mushrooms halved
• 1 tablespoon vegetable oil 
• 0.5 teaspoon lemon pepper 
• 0.3 teaspoon salt 
• 12  manicotti shells uncooked
• 1.8 ounces bearnaise sauce mix white
• 2.3 cups milk 
• 0.3 teaspoon marjoram dried
• 6 ounces havarti cheese shredded
• 2 cups roasted chicken diced cooked

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Heat oven to 450°F. Toss asparagus, bell pepper, onion, mushrooms, oil, lemon-pepper seasoning and salt until vegetables are coated.
2. 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.
3. While vegetables are roasting, cook and drain manicotti as directed on package. In 1 1/2-quart saucepan, mix sauce mix and milk.
4. Heat to boiling, stirring constantly. Stir in marjoram; remove from heat.
5. Reserve 1 cup vegetables for topping.
6. 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.
7. Sprinkle with remaining 1 cup vegetables and 1/2 cup cheese.
8. Cover and bake 30 minutes. Uncover and bake about 10 minutes or until bubbly.