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Preheat oven to 375°F. Cook bacon in a large Dutch oven over medium, stirring occasionally, until brown and crispy, about 8 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon and set aside. Do not wipe Dutch oven clean; reserve drippings in Dutch oven.
Add mushrooms to drippings in Dutch oven; cook over medium, stirring occasionally, until softened, about 6 minutes. Add shallots, garlic, and thyme; cook, stirring constantly, until fragrant and mushrooms are golden brown, about 2 minutes.
Stir in flour; cook, stirring constantly, until mushrooms are evenly coated and flour is lightly toasted, about 1 minute. Gradually stir in broth until smooth. Add rice, vinegar, salt, and pepper. Bring to a boil over medium-high; reduce heat to medium-low to maintain simmer. Simmer, uncovered, stirring occasionally, until wild rice is al dente, 30 to 35 minutes. Stir in green beans; simmer over medium-low, stirring occasionally, until crisp tender, about 5 minutes. Remove from heat; stir in chicken and pimientos.
Transfer rice mixture to a 13- by 9-inch baking dish and spread in an even layer. Top with sliced almonds.
Bake until sauce is bubbly, 15 to 18 minutes. Remove from oven and let rest for 5 minutes. Top with crispy bacon and serve.