1 (12 oz.) pkg. chicken flavor Rice-A-Roni
3 tbsp. butter
2 (6 oz.) jars marinated artichoke hearts
1/2 bell pepper, diced
8 pimento stuffed green olives
2 green onions, chopped
1/4 tsp. curry powder
1/3 c. mayonnaise
8 oz. bay shrimp, imitation crab or cooked chicken

Combine rice-vermicelli mix and butter in a 3 quart microwaveable casserole dish. Microwave on high for 2 minutes, then stir. Microwave for 3 more minutes or until vermicelli is lightly browned. Stir in 4 1/4 cups hot water and 1/2 of Rice-A-Roni seasoning packet. (Discard the other half packet.)

Cover and microwave on high for 18 minutes, or until most of liquid is absorbed. Let stand for 5 minutes, then stir and let cool. Meanwhile wash and dice bell pepper, green onion and olives. Drain artichoke hearts, reserving the marinade from one jar of artichokes to add to the rice mixture.

Cut up artichoke hearts, removing tough parts of leaves. Thaw shrimp or imitation crab. If using cooked chicken, cut into small chunks. Mix all ingredients and toss well. Chill and serve in green leafy lettuce cup. Serves 12.