1 cup water
1 cup packed light brown rice
2 tablespoons honey
1/2 teaspoon salt
2 tablespoons paprika
1/2 teaspoon dried parsley
1 (4 ounce) can chicken broth
2 (10 ounce) boxes frozen chopped cooked chicken, thawed
1 cup shredded Cheddar cheese
1 (8 ounce) container sour cream
1/2 cup shredded Swiss cheese
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of water to a boil. Add rice, and reduce heat to medium-low, cover, and simmer for 5 minutes. Drain and place in a medium bowl.
In a small plastic bag, mix the honey, salt, paprika, parsley, chicken broth, chicken, cheese, and sour cream. Stir until well coated.
Transfer chicken mixture to a greased 9x13 inch dish. Sprinkle with Cheddar cheese and top with Swiss cheese.
Bake in preheated oven until bubbly and golden brown, 25 to 30 minutes.