Summer Veggie Bake

• 1 cup orzo
• 1 cup low-fat milk 1%
• 1 1/2 cups low sodium chicken broth
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/4 cup parsley chopped
• 1 lemon Juiced
• 1 rotisserie chicken chicken meat removed and shredded
• 2 ears corn kernels cut off the cob
• 1/4 cup shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese
• 1 zucchini 8 oz, sliced into 1/4 inch slices
• 3 tomatoes sliced into 1/4 inch slices
• 1/2 cup panko
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• olive oil cooking spray

1. Preheat the oven to 400 degrees Fahrenheit. In a medium saucepan, add milk and chicken broth and bring to a boil. Add orzo and reduce to medium heat. Cook orzo until tender and liquid is absorbed, about 15 min.
2. Meanwhile, mix chicken, cheese, spices, lemon, corn and parsley. Add mixture to the orzo and stir until evenly distributed.
3. Pour out orzo mixture into a 8 by 8 glass baking dish. For the topping, layer zucchini and tomato, alternating each veggie.
4. Sprinkle panko, garlic powder and pepper over the veggies.Spray the panko evenly with olive oil cooking spray.
5. Place in oven and cook for 40 minutes. Then broil for about 2 minutes to get the top really golden brown.
6. Serve immediately. Enjoy!

orzo, lowfat milk, chicken broth, pepper, garlic, onion powder, paprika, parsley, lemon juiced, rotisserie chicken chicken, corn, mozzarella cheese, parmesan cheese, zucchini, tomatoes, panko, garlic, pepper, olive oil cooking spray

Taken from www.yummly.com/recipe/Summer-Veggie-Bake-1675728 (may not work)