Chicken Almondine Cassarole

                                                                   2 1/2         pounds  fryer chicken -- (up to 3)
                                                                   1       6 ounces box  long grain and wild rice
                                                                   1         tablespoon  margarine  
                                                                      1/4           cup  diced onions
                                                                   2 1/4           cups  chicken broth
                                                                   1                can  french style green beans -- drained 
                                                                   1                can  cream of chicken soup 
                                                                       3/4           cup  almonds -- sliced 
                                                                   1                can  pimentos -- chopped 
                                                                   1           teaspoon  ground black pepper 
                                                                       1/2      teaspoon  garlic salt
                                                                   2        tablespoons  bacon bits

                                                              Bake chicken at 350 degrees for 1 1/2 hours.
                                                  Allow to cool enough to debone and cut into bite size pieces.
                                                 Add rice, margarine and onions to chicken bouillon;
                                                cook over heat approximately 25 minutes or until all water is absorbed.
                                              In a large casserole dish combine green beans, soup, 1/2-cup almonds,
                                               pimentos, black pepper,                                                         
                                               garlic salt and chicken.
                                            Add hot rice last and mix all ingredients thoroughly.
                                            Sprinkle top of casserole with remaining 1/4-cup almonds and bacon bits.
                                           Cover and heat at 350 degrees 35 - 30 minutes.
                                                     Serve steaming hot.