2 cups orzo, uncooked

3 cups chicken broth

1 cup heavy whipping cream

2 pounds of chicken, cut into 1-inch pieces, cooked

1 tsp salt

1/2 tsp pepper

1 Tbsp minced garlic

1 Tbsp Italian seasoning

1 tsp garlic powder

1 jar sun-dried tomatoes with oil, cut into smaller pieces

1 bag of fresh spinach

1/2 cup slivered almonds

1 cup Parmesan cheese, grated

Grease a 9-by-13-inch baking dish. Combine all the ingredients, then pour into the dish. Bake at 400 F for 40 minutes. Remove from the oven, stir, then fold in the Parmesan cheese.

Recipe courtesy of Mark Seibert, Floyds Knobs