Colorado Chicken Casserole

Colorado Chicken Casserole
1 (6 oz.) pkg. long grain & wild rice, cooked
2 c. cooked chicken or turkey, cubed
1/4 lb. mushrooms or 4 oz. can
1 can cream of mushroom soup with 1/2 c. milk
1 (4 1/4 oz.) can sliced black olives, drained
2 c. grated cheddar cheese
1/2 c. sliced almonds
Preheat oven to 350 degrees. Butter 3 quart baking dish. Spread rice on bottom of dish. Top with chicken or turkey. Sprinkle with mushrooms. Pour soup over top. Add layers of olives, cheese and almonds. Bake until heated through, about 45 minutes. Can be frozen after assembly to be cooked at a later time.