Easy Chicken and Rice Casserole

• 1 cup rice, cooked as directed on package
• 1 jar (4 ounces) chopped pimiento
• 1 1/2 to 2 cups diced, cooked chicken
• 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.
Chicken and rice casserole serves 6.