1 lb. chicken breast
1 can cheddar cheese soup
1 cup water
1 cup cheddar cheese shredded
1 cup rice
To freeze: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in freezer.
To cook: Thaw in refrigerator. Place all ingredients in a 2 quart shallow baking dish. Cover. Bake at 375 degrees F for 45 minutes or until chicken and rice are done.
This one is a FAVORITE with my picky eaters (namely the kids, 4 and 2). Try it with a can of cheddar broccoli soup and add broccoli florets for added color and nutrition.