Spray a 9-inch x 13-inch baking dish with cooking spray and pour cooked rice into the dish.
Cover rice with 1 cup of cheese and then layer on uncooked chicken pieces over the top of the cheese. Sprinkle chicken with paprika and then top with remaining 1 cup of cheese.
In a medium bowl, add broth to the soup. Mix together and then spoon over top of the cheese.
Add the melted butter to stuffing mix in a medium bowl. Mix until stuffing is moistened. Spread evenly over the top of the casserole.
At this point, you can cover and refrigerate the casserole overnight, freeze it for later, or cook immediately.
Bake for 60 minutes until filling is bubbling and top is golden brown.
Remove from oven and let cool for 5-10 minutes before serving. Sprinkle top with chopped parsley, if desired.