1 pkg (6.2 oz.) fast-cooking long grain and wild rice mix
1 medium red bell pepper
1 can (14oz.) artichoke hearts in water
3 cups chopped cooked chicken
1/4 cup sliced green onions with tops
12 oz. jar of chicken gravy
1/2 cup sour cream
4 oz. shredded cheddar cheese

Preheat the oven to 350 degrees F.

Prepare the rice mix according to the package directions.

Slice the bell pepper to make 3 rings for garnish. Set the rings aside.

Chop the remaining bell pepper. Drain the artichokes and cut into bite-sized pieces. Add the chopped bell pepper, artichokes, chicken and green onions to rice. Mix well and spoon into a 2 qt. casserole dish.

Mix together the gravy and sour cream until blended. Add the cheese. Spread the gravy mixture over rice mixture.

Bake for 25-27 minutes or until thoroughly heated.

Garnish with the bell pepper rings and sprinkle with additional sliced green onions, if desired.