1 pkg. chicken Rice-a-roni (cook by directions)
2 sm. cans water chestnuts, drained and chopped
2 sm. jars artichoke hearts, drained and sliced (save liquid)
2 c. chopped celery
1 c. sliced green olives (with pimentos)
8 green onions, diced

DRESSING:

1/2 c. mayonnaise
Liquid from artichokes
1 tsp. curry powder

Chill cooked rice and add all salad ingredients together. Whisk dressing ingredients and pour over rice salad. Mix again and refrigerate overnight if possible. Serve well chilled. 6 to 8 servings.