2 - 3 chicken breasts 2 teaspoons herbs de provence 2 tablespoons olive oil 1/2 onion diced 1 large garlic clove, minced 1 can petite diced tomatoes, drained 1/2 cup orzo 1 cup chicken stock Freshly grated Parmesan Salt and pepper, to taste (bakinandeggs.com)
And I subbed 4 cups chicken stock for 4 of the 7 cups water. (101cookbooks.com)
Reheat by dousing the casserole with 1/2 cup chicken stock then putting it in preheated 375 degree F oven, loosely covered, for 20 minutes. (cookingchanneltv.com)