Greek Lemon Chicken and Orzo Casserole

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Orzo:

3 cups chicken stock

3 tablespoons melted butter 

2 teaspoons kosher salt 

1 teaspoon cornstarch 

2 sprigs fresh dill, chopped

2 lemons, zested and juiced

1 clove garlic, minced 

2 cups orzo 

Chicken:

2 teaspoons ground coriander

2 teaspoons kosher salt 

2 teaspoons freshly ground black pepper

4 small to medium boneless, skinless chicken breasts 

1 lemon, sliced into 1/4-inch-thick slices 

1 tablespoon chopped fresh parsley