1 box chicken Rice-a-Roni
3 green onions, chopped
1/2 green bell pepper, chopped
1 red pepper, chopped
1 sm. jar pimento olives, sliced
2 jars marinated Artichoke hearts
1/2 tsp. curry powder
1/2 c. or more mayonnaise
Oil from the 2 jars of marinated Artichoke hearts
4 chicken breasts, cooked
1 can water chestnuts, sliced

Cook Rice-A-Roni as directed and cool. Chop onion, peppers, slice olives and put artichoke hearts. Shred chicken. Mix all together and chill.

Serve on lettuce leaves and garnish with hard boiled eggs and cherry tomatoes, paprika and parsley. Serve with hot rolls. Serves 10 to 12.