50+ Friends Club Cookbook -- Pasta and Rice -- Artichoke Rice Salad

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Artichoke Rice Salad

From the Kitchen of: Pepper
Source: From a handout at Albertson's Grocery

Prep Time: 5 minutes; Cooking Time: 20 minutes

1	package (6.2 oz)	Rice-A-Roni Fried Rice
2	tbsp.	margarine
2	cups	water
1	jar (6 oz.)	marinated artichoke hearts
1	can (8 oz.)	sliced water chestnuts, drained
1	can (2.25 oz.)	sliced ripe olives, drained
1/4	cup	KRAFT Mayo or MIRACLE WHIP Salad Dressing
4		green onions, sliced
1	can (10 oz.)	Valley Fresh Premium Chunk White Chicken

Saute´ rice-vermicelli with margarine in large skillet over medium heat until vermicelli is golden brown.
Add water and Special Seasoning; bring to a boil. Cover; reduce heat to low.
Simmer 15 to 20 minutes or until rice is tender. Cool.
Drain artichokes, reserving marinade. Coarsely chop artichokes.
Combine prepared Rice-A-Roni, artichokes, reserved marinade, water chestnuts, olives, mayonnaise, green onions and chicken in large bowl. Cover; chill until serving.
Makes: 6 servings