Preheat oven to 350°F.
In a large bowl, combine cooked chicken, rice, both soups, sour cream, celery, pimentos, almonds, and seasonings.
Stir until fully blended. Fold in shredded cheese if using.
Transfer to a greased 9×13-inch casserole dish.
Top with crushed crackers or extra almonds.
Bake uncovered for 30–35 minutes until hot and golden.
Let cool 5–10 minutes before serving.
