2 chicken bouillon cubes
1 pkg. prepared stuffing mix
1/4 c. melted butter
3 c. diced cooked chicken
1/4 c. chopped celery
1/4 c. chopped green pepper
1/4 c. chopped onion
2 tbsp. pimento strips
1/4 c. flour
1/8 tsp. salt
1/4 tsp. Worcestershire sauce
2 c. boiling water
3 eggs, beaten
1 can cream of mushroom soup
1 (4 oz.) can button mushrooms
1 1/2 c. sour cream
dash of Tabasco sauce

Dissolve bouillon cubes in 2 cups boiling water. Prepare stuffing as package directs. In a greased casserole, spread dressing. Drizzle with butter. In a bowl, combine chicken, celery, peppers, onion and pimento; mix well. Spread this over the stuffing. In a pan, combine flour, salt and Worcestershire sauce. Gradually stir in 1 1/2 cups bouillon mixture. Cook until mixture thickens, stirring often. In a cup, combine eggs and remaining bouillon mixture. Add to flour. Cook for 5 minutes, stirring constantly. Pour mixture over casserole.

Bake at 350°F for 40 to 50 minutes. Drain mushrooms. Put in pan. Add soup, sour cream and Tabasco sauce. Heat slowly for 10 to 15 minutes. Serve over chicken and stuffing.