Gail'S Famous Chicken And Stuffing Casserole

• 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

1. 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 350u0b0 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.

chicken bouillon cubes, butter, chicken, celery, green pepper, onion, pimento strips, flour, salt, worcestershire sauce, boiling water, eggs, cream of mushroom soup, button mushrooms, sour cream, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67795 (may not work)