Chicken & Roasted Vegetable

Chicken and Roasted Veggie Lasagna Skillet

At a high oven temperature, these roasted vegetables take only minutes to cook – and make a delicious and nutritious addition to any Hamburger Helper supper.

15 Mins Prep/45 Mins Total

4 Servings

370 Calories


1 1/3
cups (325 mL) shredded rotisserie cooked chicken
pkg Hamburger HelperTM Four Cheese Lasagna
lb (250 g) green beans, trimmed
1 1/2
cups (375 mL) small broccoli florets
tbsp (30 mL) olive oil, divided
tsp (1 mL) each salt and pepper
1 2/3
cups (400 mL) hot water
cups (500 mL) milk
tbsp (30 mL) finely chopped fresh parsley


  1. Preheat oven to 425˚F (220˚C). Toss together green beans, broccoli, 1 tbsp (15 mL) oil, salt and pepper. Arrange in single layer on parchment paper–lined baking sheet. Bake for 10 to 12 minutes or until tender-crisp.
  2. Meanwhile, heat remaining oil in large skillet set over medium heat; cook chicken for 2 to 3 minutes or until heated through.
  3. Stir in hot water and sauce mix (from Hamburger HelperTM pkg) until dissolved. Stir in milk and uncooked pasta (from Hamburger Helper™/MC pkg); bring to boil, stirring occasionally.
  4. Reduce heat; cover and simmer, stirring occasionally, for about 10 minutes or until pasta is tender.
  5. Remove from heat. Stir in vegetables and sprinkle with parsley.