Southwestern Chicken and Rice Casserole

This is a recipe I came up with several years ago and have been tweaking it ever since. I think it's just about how I like it. This is actually not a dish I regularly freeze because it is so easy to put together, but you could definitely freeze it.

1 pkg Knorr Mexican Rice Mix (quick cooking)
1 cup water
1 can diced tomatoes with liquid
1 can Mexi-corn (drained)
1 can black beans (drained and rinsed)
1 can chopped olives
1 1/2 lbs chicken breasts (chopped into 1 inch pieces)
1 can cream of chicken soup
1 tsp cumin
2 tsp smoked paprika
1/2 tsp minced garlic
1-2 tsp taco seasoning
1 tsp dried cilantro
1 cup Mexi-blend cheese

Sprinkle rice packet into a 9x13 pan. Stir in water and tomatoes. Pour corn, beans and olives over rice. Evenly distribute chicken pieces over mixture. To make sauce combine soup and spices. Stir well. Spread over chicken. Sprinkle cheese over top. Freeze.

Thaw in fridge. Bake at 350 for approximately 45 minutes until chicken is cooked through and casserole is bubbly.