3-4 chicken breasts, boned, skinned and cubed
2-3 cloves garlic
1 sm. onion
1 lg. jar artichoke hearts (reserve marinade)
1/2 c. mayonnaise
1/2 c. sour cream
1 tbsp. Dijon mustard

Cook rice per directions on box. Set aside and cool. Saute chicken with garlic and onion until chicken is done. Let cool. Mix mayonnaise, sour cream, Dijon mustard and artichoke marinade until creamy consistency. Add chicken mixture, artichokes and sauce to rice and mix together. Chill and serve.