Corn Bread With Creamed Chicken

1 8 1/2-ounce package corn bread muffin mix
3 tablespoons finely chopped onion, divided
1 teaspoon paprika
1 chicken bouillon cube
1/2 cup boiling water
1 4 1/2-ounce jar sliced mushrooms, drained
1/4 cup chopped green pepper
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
Dash hot pepper sauce
1 12-ounce can evaporated milk
2 cups cubed cooked chicken
2 tablespoons chopped pimientos

Prepare corn bread mix according to package directions, adding 2 tablespoons onion and the paprika. Spoon into a well-greased 4- to 5-cup ring mold. Bake at 400 degrees for 15 minutes or until a toothpick comes out clean. Let stand 5 minutes. Turn out onto a serving platter.

Meanwhile, dissolve bouillon in water; set aside. In a medium saucepan, saute mushrooms, green pepper and remaining onion in butter until tender. Stir in flour, salt, pepper and hot pepper sauce until smooth. Add milk and prepared bouillon. Cook, stirring constantly, over medium heat for 2 minutes or until thickened and bubbly. Cook for 2 to 3 minutes. Add chicken and pimientos; heat through. Spoon over corn bread.

Makes 4 to 6 servings.