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.
So simple yet so good. NO need to change a thing. Guide data for cooking if necessary. I used lean ground pork, delish breasts, and just-ripen salad peels. Came out pretty darn good. Will definitely make often.
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