1/4 cup olive oil
1/4 cup all-purpose flour
1/4 cup chicken broth
1/2 teaspoon dried basil
1 (8 ounce) package cream cheese, diced
1 (14 ounce) can whole broccoli, drained
1 (8 ounce) can whole shrimp, drained
4 (1/2 ounce) cans sliced mushrooms, with liquid
1 (14 ounce) can chicken broth
1 (1 ounce) package dry Italian-style seasoning mix
Heat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine olive oil, flour, chicken broth, basil, chicken broth, shrimp, mushrooms and chicken. Mix together until well blended. Transfer mixture to a second medium bowl.
In a large bowl, beat cream cheese, whole broccoli, whole shrimp and mushrooms until well blended. Add 1 can of mushrooms. Mix thoroughly. Transfer mixture to egg yolks.
In a small saucepan, heat 1 cup water to boiling. Stir in flour mixture, chicken broth mixture, Italian-style seasoning and mushrooms. Return mixture to skillet. Sprinkle 1/4 cup of sauce over chicken and mushrooms. Mix thoroughly.
Place chicken in a medium baking dish. Drizzle with tomato sauce and 1/4 cup olive oil mixture and sprinkle with remaining mushrooms. Return coated chicken to oven.
Bake uncovered at 400 degrees F (200 degrees C) for 1 hour. Reduce oven temperature to 350 degrees F (175 degrees C).