4 c. chicken broth
2 c. uncooked rice
3 (6oz.) jars marinated artichokes, reserve liquid
6 green onions, chopped
1 (4 oz.) jar stuffed green olives, sliced
1 green pepper, diced
3 lg. stalks celery, diced
1/4 c. chopped fresh parsley
2 tsp. curry powder
2 c. Hellmann's mayonnaise
Salt & pepper to taste
5-7 c. cubed, cooked chicken

Cook rice in broth until liquid is absorbed and rice is tender. Cool. Drain artichokes, chop and reserve liquid. Combine rice with artichokes, green onions, olives, green pepper, celery and parsley. Combine reserved marinade, curry powder, mayonnaise and salt. Refrigerate until serving time.

This is best when made 1 day ahead. Add the cubed, cooked chicken and toss then serve. 12 to 14 servings. (I used 48 pounds of chicken for approximately 300 servings.

I like to serve this with a molded Gazpacho salad and some zucchini muffins.