Chicken and Wild Rice Casserole

2(6.2-ounce) packages of long-grain and wild rice mix
2(6-ounce) jars of marinated artichoke quarters, undrained
4 cups chopped cooked chicken
1 medium-sized red bell pepper, chopped
5 green onions, chopped
1/2 cup toasted walnuts
1 cup mayonnaise
1 1/2 teaspoons curry powder
optional ingredients: 2 celery ribs, chopped
1 (2.25-ounce) can sliced ripe olives drained
1/2 cup colby jack cheese.

Cook rice mix according to package directions.
Drain artichoke quarters, reserving 1/2 cup liquid. Stir together rice, artichoke, chicken, chopped bell pepper, onions, and walnut. Stir together artichoke liquid, mayonnaise, and curry powder: toss with rice mixture. Bake uncovered 25 minutes on 350. Remove from oven and add 1/2 cup grated colby jack cheese and cook 5 more minutes until cheese is melted.

**Recipe from a sweet friend, Kendal Tashee**