Rice-A-Roni Chicken Curry Salad - cooking recipe

Ingredients

Salad
1 (4 1/2 ounce) box chicken rice-a-roni
4 green onions, chopped
1/2 green bell pepper, diced
1/3 cup celery, diced
1 (15 ounce) can canned artichoke hearts, drained and cut (save liquid)
1 large chicken breast, cooked and diced
Dressing (use reserved artichoke liquid plus)
1/3 cup mayonnaise
3/4 teaspoon curry powder

Preparation

Cook Rice-a-Roni according to directions and cool.
Cook chicken separately and chop.
Add into rice, the diced onion, green pepper, artichoke and chicken.
Next, stir together the three dressing ingredients in a small bowl.
Add dressing to rice salad mixture and stir.
Place salad into a 9 x 13 dish or deep bowl edged with curly lettuce leaf to make it pretty.
Chill 2 hours and serve.