CHICKEN CURRY RICE

                         
 2 - cooked chicken breasts, (med-to-lrg) cubed or shredded
 2 boxes beef-flavor Rice-A-Roni
 2 or 3 green onions, sliced
 2 sm. cans sliced olives
 1 jar artichoke hearts
 1/2 cup mayonnaise
 1/2 tsp. curry powder (optional)
 
 Make rice according to directions on box, reducing 
water. Use  1/2 cup water per box.   While rice cools, 
slice onion, drain olives  & artichoke hearts, reserving 
one to two TBSP of artichoke juice,  cube/slice artichoke.
 
In large bowl, combine chicken, rice, green onions, 
artichoke hearts, juice and olives.  Mix.  Add mayonnaise 
& curry, if desired; mix well.  Refrigerate at least one 
or two hours prior to serving.  Note: This dish is wonderful 
with or without the curry. The  mayonnaise serves as a means 
of holding it all together.
 
You can also turn this into a main dish by adding an 
extra chicken  breast, corn on the cob & serving with 
bread of choice.  This is a  good dish to make ahead and 
eat one or two days later.  

Great use for leftover chicken.