1 pkg. chicken Rice-a-Roni, cooked
2 (6 oz.) jars marinated artichoke hearts
1 lg. green pepper, chopped
1/2 c. mayonnaise
2 green onions, minced
8 pimento stuffed olives, sliced
1/4 tsp. curry powder
3-4 chicken breasts, baked & chopped (can use turkey)

Cook rice, omit butter. Remove from heat and turn into bowl. Let stand until reaches room temperature. Add onions, peppers and olives. Drain artichoke hearts, reserving half of the liquid. Combine curry with mayonnaise and liquid from artichoke hearts mix until well blended. Add to rice along with artichoke hearts and chicken. Mix well and chill covered. Serve on beds of lettuce or stuff tomatoes. Serves 6.