1 (2 pound) peeled and skinned chicken breast meat
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 egg, beaten
1 (3 ounce) package instant vanilla pudding mix
1 small onion, minced
3 (10 ounce) cans diced pimientos, drained
1 teaspoon Worcestershire sauce
1 cup sliced fresh mushrooms
1 (10 ounce) can whole kernel corn, drained
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking dish.
Place chicken in prepared baking dish. Top with cream cheese, sugar and egg, being sure to cover all parts of the chicken. Mix together well, then pour into baking dish and top with pudding mix.
Bake at 375 degrees F (190 degrees C) for 25 minutes. Remove chicken from pan and brush with Worcestershire sauce and mushrooms.
In small bowl, combine corn, chicken and egg mixture; mix well.
Remove chicken from baking dish and let cool briefly in pan. Cool completely before cutting into 6 to 8 pieces.