Roasted Vegetable and Chicken Manicotti

1 pound asparagus, cut into 2-inch pieces
1 medium red bell pepper, cut into pieces
1 cup halved mushrooms
1 TBS. olive or vegetable oil
1/2 tsp. lemon-pepper seasoning
1/4 tsp. 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
2 cups diced cooked chicken

Heat oven to 450ºF. Toss asparagus, bell pepper, mushrooms, oil, lemon-pepper seasoning and salt until vegetables are coated. Spread in ungreased 9X 13 pan. 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.