Grease a 9 by 12 baking dish
Add a block of feta, some cherry tomatoes, and some spinach
Drizzle with a little bit of oil
Add some minced garlic
Add 1 pound of pre-shredded rotisserie chicken
Season with pepper, salt, garlic powder, and Italian seasoning
Add 2 cups of dry orzo
Add 3.5 cups of low sodium chicken broth and mix to ensure the orzo is completely covered
Bake at 425 degrees for 40 minutes, stirring at the 20 minute mark
Fold in 1 cup of shredded Parmesan cheese
