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Preheat oven to 200°C. Use a large stainless steel or cast iron baking dish.
Finely dice onion and zucchini; finely slice parsley; roughly chop spinach.
Add orzo, sundried tomato strips, onion, zucchini, parsley, and cracked pepper to the dish.
Warm chicken stock and milk, then pour into the dish and stir to combine.
Toss diced chicken with olive oil, paprika, salt, pepper (and garlic if using), then arrange on top of the orzo mix.
Bake for 40 mins, stirring every 15 mins to prevent sticking. In the last 5 mins, stir in chopped spinach.
To make breadcrumbs, blitz stale bread with parsley, garlic, and salt (or use panko with chopped parsley and garlic).
Toast crumbs in a frypan with olive oil until golden.
Remove dish from oven, stir through parmesan, top with crunchy breadcrumbs, and serve.