Chicken Amandine

1/4 cup chopped onion
1 tablespoon butter or margarine
1 package (6 ounces) long grain and wild rice
2-1/4 cups chicken broth
3 cups cubed cooked chicken
2 cups frozen French-style green beans, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup sliced almonds, divided
1 jar (4 ounces) diced pimientos, drained
1 teaspoon pepper
1/2 teaspoon garlic powder
1 bacon strip, cooked and crumbled

In a 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 for 25 minutes or until liquid is absorbed. Uncover; set aside to cool.

In a large bowl, combine the chicken, green beans, soup, 1/2 cup of almonds, pimientos, pepper and garlic powder; mix well. Stir in rice. Transfer to a greased 2-1/2-qt. baking dish.

Sprinkle with bacon and remaining almonds. Cover and bake at 350° for 30-35 minutes or until heated through. Makes 8 servings.