Chilled Curried Rice-A-Roni Salad

• 1 box 7 Oz Size Chicken Rice-A-Roni, Prepared
• 1 can 8 Oz Size Sliced Water Chestnuts
• 1 jar 12 Oz Size Marinated Artichoke Hearts, Chopped
• 1 jar 12 Oz Size Marinated Mushrooms, Sliced
• 1/2 cups Green Onions, Chopped
• 1 cup Sour Cream
• 1/3 cups Mayonnaise
• 1 teaspoon Curry Powder, Or To Taste

1. Cook Rice-A-Roni according to package directions. Add rest of ingredients and mix together well. Refrigerate until thoroughly chilled before serving.
2. If you want to, you can add cooked chicken or shrimp to make it a main dish salad.
3. Adjust curry powder to taste. If I'm not sure that my guests will like curry, I use a little less. If it's just me, I might add more.
4. Hint: you can marinate your own mushrooms and canned artichoke hearts overnight in bottled Italian dressing instead of buying them pre-marinated. I just dump some thick sliced small fresh mushrooms and a drained can of artichoke hearts in water into a Ziploc bag, dump in some Italian dressing and let it sit in the fridge overnight until I need it for the recipe the next day.

chicken, water, hearts, mushrooms, green onions, sour cream, mayonnaise, curry

Taken from tastykitchen.com/recipes/salads/chilled-curried-rice-a-roni-salad/ (may not work)