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 350F for 1 hour.

Servings: 6