Chicken, Lemon, Dill and Orzo

Thank you Angela for this great recipe. You can tell Ryan that it was a hit! I think I'll make this again this summer and eat the leftovers cold the next day!

4 c. chicken broth

3/4 c. water

1 tbsp. butter

1 1/4 tsp. salt

1/4 tsp. pepper

1 lb. orzo (not cooked)

1 lb. chicken tenderloins, cut into one-inch cubes (I used 2 boneless, skinless chicken breasts)

1/4 c. chopped fresh dill

2 c. crumbled feta cheese

2 tsp. finely grated lemon zest, plus 1 Tbsp. fresh lemon juice

1 c. shredded Parmesan cheese

Preheat oven to 400.

In a saucepan, bring broth, 3/4 cup water, butter, salt and pepper to a boil.

Meanwhile, combine chicken (yes, not cooked), orzo (yes, not cooked), feta, dill, lemon zest and juice in a 3-quart baking dish. Once broth mixture has boiled, pour over orzo/chicken and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, about 40 minutes.

Sprinkle Parmesan on top and let stand 5 minutes before serving.