Chicken-Artichoke & Rice Salad - cooking recipe

Ingredients

1 (6 1/2 ounce) box chicken rice pilaf mix, and vermicelli mix cooked
2 cups cooked chicken, diced
2 (2 1/4 ounce) jars marinated artichoke hearts, drained and 1 jar liquid reserved
1 green pepper, chopped
1 bunch green onion, chopped
8 ounces can water chestnuts, drained and chopped
2/3 cup mayonnaise
1/2 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper

Preparation

Combine rice vermicelli mix and chicken in a serving bowl; set aside. Chop artichokes; add to mixture along with reserved liquid. Blend in remaining ingredients; chill before serving.