Preheat oven to 375°F. Cook rice according to package directions, omitting butter.

Meanwhile, melt butter in a large skillet or saucepan over medium heat. Add onion and almonds and cook until almonds begin to brown lightly, about 4 minutes, stirring often. Stir in flour and Creole seasoning and blend well. Add broth and cream and mix well. Cook and stir until thickened and bubbly, about 5 minutes. Remove from heat and stir in pimiento and parsley, then add chicken and rice. Blend well and spoon into a buttered 2-quart casserole.

Bake for 30 minutes or until heated through.