CHICKEN ARTICHOKE RICE SALAD
1 pkg. chicken Rice-A-Roni
4 green onions, thinly sliced
12 to 24 pimento stuffed
1/3 c. mayonnaise
2 jars (6 oz. each) artichoke
hearts, reserve liquid*
1 small can sliced ripe
1 to 2 c. cut up chicken
I use marinated artichoke hearts.
Cook rice mix as directed (no butter). Cool and add
onions, chicken and olives. Drain artichoke hearts, reserve
liquid. Cut artichokes in half or less. Combine mayonnaise.
Use only enough to moisten. Add to rice mixture and marinate
for several hours in refrigerator. This is a great dish also
served hot without mayonnaise and great for a church social
with or without chicken.