In a extra large skillet, cook mushrooms over medium high, stirring constantly.
Sprinkle flour over mushrooms, stirring quickly to combine.
Gradually stir in water, orange juice concentrate, green onions and bouillon cubes.
Stirring constantly, bring to a boil.
Reduce heat, add chicken, and let simmer 3 to 4 minutes.
Cool and freeze in freezer bags.
To serve, thaw mixture and cook rice according to package directions. Heat chicken mixture in a saucepan until bubbly, stir in drained orange segments and heat through. Combine with cooked rice and serve.