Cheesy Chicken and Rice Bake

1 can condensed cheddar cheese soup

1 cup water

1 cup shredded cheddar cheese

¾ cup uncooked regular white rice

4 skinless, boneless chicken breast halves

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.

Side notes: 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.