Baked Presto Parm Chicken Meatball and Rice, Veggie, Potato Casserole

Name: Baked Presto Parm Chicken Meatball and Rice, Veggie, Potato Casserole
Yield: 2 servings
Cuisine: American
Ingredients: 2/3 cup (about 3.3 oz) Sliced cherry tomatoes; 1 tsp Dried parsley; 1.5 tsp Garlic powder; 1 dash Shoup’s seasoning; 3/4 tsp Pepper; 1.5 tsp Salt; 1 tbsp Dried chives; 3 tbsp (1.5 oz) total Olive oil; 3 cups Shredded cheese; 1/4 cup (0.2 oz) Chopped basil; 30 meatballs (about 2 lb) Amylu chicken meatballs with basil & Parmesan; 1/4 cup (1 oz) Diced white onions; 1/2 cup (2 oz) Diced bell peppers; 1/2 cup (2 oz) Diced mushrooms; 3 oz, drained Canned black beans; 3 oz, drained Canned pinto beans; 1 lb Steamable mini potatoes; 1 bag (8.5 oz) Steamable roasted chicken rice; 2 bags (17 oz) Steamable basmati rice

Jennifer Wadsworth @cook_114403493

Comfort dish perfect for the cold winter weather! I used extra cheese on this recipe, so feel free to cut down on the cheese if you’re going for a healthier version.

Jennifer Wadsworth @cook_114403493

Comfort dish perfect for the cold winter weather! I used extra cheese on this recipe, so feel free to cut down on the cheese if you’re going for a healthier version.

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Ingredients

2 servings

2/3 cup(about 3.3 oz) Sliced cherry tomatoes
1 tspDried parsley
1.5 tspGarlic powder
1 dashShoup’s seasoning
3/4 tspPepper
1.5 tspSalt
1 tbspDried chives
3 tbsp (1.5 oz)total Olive oil
3 cupsShredded cheese
1/4 cup (0.2 oz)Chopped basil
30meatballs (about 2 lb) Amylu chicken meatballs with basil & Parmesan
1/4 cup (1 oz)Diced white onions
1/2 cup (2 oz)Diced bell peppers
1/2 cup (2 oz)Diced mushrooms
3oz, drained Canned black beans
3oz, drained Canned pinto beans
1 lbSteamable mini potatoes
1 bag (8.5 oz)Steamable roasted chicken rice
2 bags (17 oz)Steamable basmati rice

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Steps

1

Preheat oven to 400°F (200°C).
2

Steam the rice and mini potatoes according to package instructions.
3

Toss the hot mini potatoes with 1 tbsp olive oil, 1/2 tbsp dried chives, 3/4 tsp salt, 1/2 tsp pepper, 3/4 tsp garlic powder, dried parsley, and Shoup’s seasoning.
4

In a bowl, toss mushrooms, bell peppers, onions, and cherry tomatoes with 2 tbsp olive oil, 1/2 tbsp dried chives, 3/4 tsp salt, 1/4 tsp pepper, 3/4 tsp garlic powder, dried parsley, and Shoup’s seasoning.
5

Spread veggies on a baking sheet. Bake 15 minutes (just the veggies). Then Add 30 meatballs and seasoned mini potatoes. Bake for another 15 minutes.
6

In a baking dish, layer half the steamed rice, black beans, pinto beans, roasted veggies, meatballs, and potatoes. Sprinkle with 1 1/2 cups shredded cheese.
7

Repeat with the remaining ingredients, then top with the last 1 1/2 cups shredded cheese, extra dried chives, and chopped basil.
8

Bake for another 8-10 minutes until cheese is melted and bubbly.
9

Serve hot and enjoy!