2 (10 ounce) cans sliced green onions, drained
6 skinless, boneless chicken breast halves
1/2 cup chicken broth
1 (8 ounce) package cream cheese
1 (16 ounce) can sliced mushrooms
4 slices Cheddar cheese
2 tablespoons mayonnaise
4 tablespoons cornstarch
4 tablespoons Worcestershire sauce
1/2 cup shredded sharp Cheddar cheese
1 cup sliced sour cream
Place green onions in shallow dish or bowl; put chicken in bowl; add boiling water to skillet. Saute, stirring occasionally, for about 5 minutes or until chicken is heated through. Drain fat; stir in broth, chicken broth, cream cheese, mushrooms and cheese. Cook slowly, stirring, just until chicken is cooked through.
Meanwhile, in a medium bowl, mix mayonnaise, cornstarch, Worcestershire sauce, Cheddar cheese and mayonnaise until smooth.
Spoon mixture over chicken in a single layer, touching at least halfway with fork to seal.
Arrange chicken covered in bottom of 2-quart baking dish. Pour chicken mixture over chicken, and toss to coat. Sprinkle with cheese. Top with chicken.
Bake uncovered, uncovered chicken at 350 degrees F (175 degrees C) for 20 minutes. Remove cover and bake for 5 more minutes or until cheese is melted and chicken is cooked through. Sprinkle with sour cream if desired.