Preheat oven to 425 degrees.

Arrange asparagus and tomatoes on a baking sheet and drizzle with about 1-2 tablespoons of olive oil. Season with a pinch of salt and pepper. Gently toss vegetables to coat.

Roast in the pre-heated oven for 10-12 minutes, until vegetables are softened and tomatoes are just starting to burst.

Meanwhile, heat Marie Callender's Vermont White Cheddar Mad & Cheese in the microwave for 9-10 minutes (follow package instructions). Let stand for several minutes to allow sauce to thicken.

While vegetables are roasting and mac & cheese is heating, cook the chicken. Cut chicken breast into bite sized pieces and season with salt and pepper. Heat a tablespoon of olive oil in a skillet and add the chicken pieces. Cook until no longer pink, about 6-7 minutes, turning over once to ensure even browning.

Combine the mac & cheese, roasted vegetables and grilled chicken in a 8" square baking dish. Grate a layer of fresh Parmesan directly over the pasta in the casserole dish (using a microplane, if possible). Turn on the broiler and place the casserole in the oven to broil until the Parmesan cheese is melted; 2-3 minutes.

Garnish with fresh chopped parsley, if desired, and serve immediately.