4 ounces sauteed mushrooms, or use canned drained mushrooms
1/2 cup blanched slivered or sliced almonds
1 3/4 cup chicken broth
1 1/2 tablespoons flour
Combine pimiento and cooked rice. Place 1/3 of rice mixture in buttered 11x7-inch baking dish. Alternate layers of rice, chicken, mushrooms, and almonds. Blend chicken broth with flour; pour over casserole. Bake at 350° for 1 hour.