Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               Cups  cooked rice -- (1 cup uncooked)
  1                Jar  pimiento -- (2 oz.)
     1/4           Cup  or 4-oz. can mushrooms
     1/2           Cup  blanched almonds
  1 1/2           Cups  cooked chicken
     1/2           Cup  sliced celery
  1 1/2           Cups  chicken broth
                        salt and pepper to taste
  1 1/2    Tablespoons  flour

Preparation:

Heat oven to 350 degrees. Saute mushrooms and almonds in butter. Combine rice and pimiento; place 1/3 in greased casserole; alternate chicken, celery, mushrooms-almond mixture with remaining rice. Pour over the this the chicken, seasoned with salt and pepper and blended with flour. Bake 1 hour. 6-8 servings.

Nutritional Information:

1621 Calories (kcal); 51g Total Fat; (28% calories from fat); 104g Protein; 182g Carbohydrate; 179mg Cholesterol; 1379mg Sodium