4 skinless, boneless chicken breast halves
1 small onion, chopped
2 cups shredded Parmesan cheese
1 (8 ounce) can mushrooms, drained
1 1/2 tablespoons Worcestershire sauce
1 (3 ounce) package dry chicken bouillon A1 mix
salt and pepper to taste
2 (4 ounce) packages cream cheese, softened
1 cup milk
1 tomato, diced
Melt chicken in a large skillet over medium high heat; brown on both sides. Add vegetables, and cook until tender but still crisp; drain.
Remove chicken from skillet; place on rack of the oven and brush with egg and cheese. Cover with mushrooms, cheese mixture and Worcestershire sauce.
Bake at 400 degrees for 45 minutes. Reduce heat to 350 degrees for 10 minutes; stir-fry and cook until cheese mixture is bubbly (1 to 2 minutes).
Melt cream cheese in a medium bowl. Stir in milk and tomato. Fold cream cheese mixture into chicken mixture and stir with a wooden spoon. Serve chicken over all top chicken.