1 tbsp. oil
1/2 c. slivered almonds
1 1/2 c. Worthington "Fri Chick" cut into bits
1 (2 oz.) can mushrooms
1 1/2 tbsp. flour
1 3/4 c. chicken style broth
1 (4 oz.) can pimiento
3 c. cooked rice
1 onion, sauteed
1 c. buttered bread crumbs for topping

Add pimiento to cooked rice. Pour broth over almonds, oil, mushrooms, "Fri Chick" bits, onion; sprinkle flour to thicken. Heat to boiling.

In oiled casserole dish, layer rice, then liquid mixture, then rice and liquid mixture. Bake, covered for 30 minutes at 350 degrees.

Remove cover, add bread crumb topping and heat until browned.