Ingredients
1/4 cup chopped onion1 tablespoon butter1 package (6 ounces) long grain and wild rice2-1/4 cups chicken broth3 cups cubed cooked chicken2 cups frozen french-style green beans, thawed1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted3/4 cup sliced almonds, divided1 jar (4 ounces) diced pimientos, drained1 teaspoon pepper1/2 teaspoon garlic powder1 bacon strip, cooked and crumbled
Preparation
In a large saucepan, saute onion in butter until tender. Add rice with contents of seasoning packet and broth. Bring to a boil. Reduce heat; cover and simmer until liquid is absorbed, about 25 minutes. Uncover; set aside to cool.
In a large bowl, combine chicken, green beans, soup, 1/2 cup almonds, pimientos, pepper and garlic powder. Stir in rice.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with bacon and remaining 1/4 cup almonds. Cover and bake at 350° until heated through, 30-35 minutes.
