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Preheat oven to 350 degrees F. Spray baking dishes or disposable pans with cooking spray.
In a 3 quart saucepan, place the chicken and cover with water. Lightly season with salt and bring to a boil, then lower heat to a simmer and cook for 20 minutes or until chicken is just barely cooked (it will finish in the oven). Remove chicken and dice or shred with two forks you should have about 4 cups.
Strain the liquid and measure it. Add additional water, if necessary, to make 2 cups. Place back into the same pot and bring to a boil. Add the rice, lower the heat and cover. Cook for 5 minutes, then turn off heat and allow to steam in the covered pan an additional 5 minutes while assembling the remaining ingredients.
In a large non-stick skillet over medium high heat, place half the olive oil and the chicken pieces. Stir and cook just until chicken begins to brown on the edges. Remove the chicken and set aside and in the same skillet, place the remaining oil and the onion and carrots. Continue to cook and stir about 4 minutes until carrots begin to soften and onion becomes translucent. Add peas and remove from the heat.
In a large bowl, combine the three soups, the milk and the cheese. Gently stir in the chicken, the rice and the vegetables. Add salt and pepper to taste, and spoon into prepared casseroles.
Stir the bread crumbs, melted butter and paprika together and sprinkle evenly over the casseroles.
Bake for 40-45 minutes, or to freeze, let mixture cool completely in the pans. Wrap entire pan with plastic wrap and then wrap with foil. Label and freeze. When ready to bake, thaw in the refrigerator overnight and then bring to room temperature before unwrapping and baking as above.