Found this recipe in Taste of Home's Quick Cooking (my alterations included):

Creamy Chicken 'N' Rice

1 cup instant rice (I used brown)
1 cup water
1 can-15oz. mixed vegetables, drained (I used 1 cup frozen veggies)
1 can- 10 3/4oz. condensed cream of chicken soup, undiluted (see below for gluten-free sub)
1 can- 5oz. white chicken, drained (I used 1 cup cooked chicken, cut up)
1/4 to 1/2 tsp. dried basil (I used garlic flakes, and a dash of thyme)

In a saucepan, cook rice in water according to package directions. Add the remaining ingredients; heat through. Yield 4 servings.

Cream Soup Base Recipe found @ http://www.eatingglutenfree.com

or just whisk together in a small bowl:
2 T. dry milk powder
2 T. white rice flour
1 1/2 tsp. dried onion flakes
salt and pepper
whisk in 1/4 cup of a 14 oz. can gluten-free chicken broth (save remainder)
add 1 tsp. chicken bouillon, if desired

Easy directions:
In saucepan, cook rice in water according to package directions. Add remaining broth and frozen veggies, bring to a boil and whisk in cream soup base (above). Stir until thick and bubbly. Reduce heat, stir in cooked or canned chicken and heat through. Add more seasonings if desired.

Thanks--that looks delicious.....I'm thinking it would be a nice way to use up leftover chicken or turkey

i've made something similar before but i made the mistake of using the canned chicken. it had a funny taste and resembled tuna way too much. i'd go for freshly cooked chicken or those Perdue short cuts if i was running tight on time.