3 c. boned & cooked chicken
1 box Uncle Bens long grain & wild rice
1 can cream of chicken soup
3/4 c. mayonnaise
Juice of 1 lime
3/4 c. lg. pitted black olives, sliced
1/4 tsp. curry powder (or more)
2 tbsp. (or more) milk
1 c. grated cheddar cheese
Bread crumbs

Prepare rice according to directions and place in bottom of 2 quart casserole. Blend soup, mayonnaise, lime juice, curry powder and milk in blender until smooth. Spoon 1/2 soup mixture over rice. Sprinkle 1/2 of the olives and 1/2 of cheese over soup mixture.

Put chicken on top of cheese and olives. Repeat soup mixture, olives and cheese. Top with bread crumbs. Bake at 350 degrees for 30 minutes or until bubbly.