Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.

To each bowl add 3 tablespoons of orzo and 2 tablespoons of chicken broth.

Heat up the olive oil in a saucepan over medium heat. Once warm add the garlic and let simmer about 30 seconds. Add the onions and mushrooms and cook for 7-8 minutes until the mushrooms are soft.

Add the butter. Once melted stir in the flour and mix well.

Slowly add about 1/4 cup of milk at a time, bringing the roux to a light simmer each time before adding more milk. Once all milk is incorporated add the spices and let it simmer a few minutes until you have a thick and creamy sauce (about 5 minutes).

Remove from heat and stir in the cottage cheese.

Evenly distribute the sauce into the 5 bowls (about 1/2 cup each bowl). Add 28g of parmesan to each bowl and mix it all well. Make sure all uncooked orzo is smothered in sauce and not stuck to the edges of the bowls.

Dice up chicken and season it with some parsley, Italian seasoning, onion powder, garlic powder, salt and pepper. Place 5 ounces of chicken in each bowl right on top of the orzo, but do not mix the chicken in.

Bake in the oven for 35-40 minutes, or until the internal temperature of the chicken reaches 165 degrees.

Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.