Preheat the oven to 350 deg f. Put the rice in the bottom of a 9×13 baking dish. Then put the chicken on top of it, followed by the soup mix. In a separate bowl, mix the cream of chicken soup and water, then spread on top of the casserole. Cover tightly with foil and bake for 2 hours or until cooked through. To Freeze; Cook the rice first and lower water to just 1/2 cup, then layer like before in a foil baking dish. When ready to use, thaw and bake at 350 for 1 hour or until chicken is cooked through.