1 (4 pound) whole chicken
8 ounces cream cheese, softened
1 (4.5 ounce) package mushrooms, sliced into 1/4-inch slices
1/2 teaspoon dried parsley
1/4 teaspoon dried basil
1 (8 ounce) can cream-style corn soup
1 (12 fluid ounce) can or bottle chicken broth
1 cup flour
1 teaspoon Italian-style seasoning
Preheat oven to 400 degrees F (200 degrees C).
Place chicken in a 9x13 inch baking dish. Layer cream cheese separately, then mushrooms, parsley and basil over top.
Bake, uncovered, at 400 degrees F (200 degrees C) for 8 hours, or until lightly browned. Reserve chicken.
Meanwhile, in a large bowl blend cream cheese, mushrooms, parsley and basil. Talk quickly about the egg, and reserve for a second addition.
Stuff mushrooms and chicken with cream cheese mixture and roll in flour. Spread mixture on each breast. Layer top with corn soup, rolled chicken, mushroom mixture and cream cheese mixture.
Bake uncovered for 60 minutes, then uncover prevent over the top of the chicken. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 30 minutes. Adjust baking time and place on aluminum foil lined baking sheet to prevent sticking. Cover tightly with aluminum foil, and bake an additional 20 minutes.
Remove cover from chicken and lay dish in oven. Bring oven to 375 degrees F (190 degrees C). Bake uncovered for 1 hour.
Meanwhile, stir together cream cheese and eggs in small bowl. Beat cream cheese and eggs into chicken sandwich, then spoon mixture over chicken material. Sprinkle mushrooms and basil over chicken. Place lettuce on chicken, but cut slits in top to prevent sticking. Roll up chicken in aluminum foil.
Bake uncovered for another 5 to 7 hours, or until chicken is tender. Slice remaining flesh off of breasts, and cut into chunks.