1 (3 pound) whole chicken, cut into 1 inch pieces
2 (16 ounce) cans peeled and diced green corn
1 (16 ounce) package cream cheese, softened
1 (8 ounce) can evaporated milk
1/2 cup white sugar
1/2 teaspoon salt
1 egg, beaten
2 tablespoons distilled white vinegar
1 teaspoon Worcestershire sauce
1 teaspoon vanilla extract
Place chicken pieces in 8x8 inch baking dish and spread with remaining cheese mixture. Spread over prepared pan.
Cover pan and refrigerate ten to fifteen minutes in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Form chicken pieces into long strips and press into the center of each strip. Place on baking sheet with stems removed.
Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour. Reduce oven temperature to 350 degrees F (175 degrees C) and bake 5 minutes longer, or until chicken is cooked through. Remove chicken and grill over high heat for 5 minutes on each side. Remove mushrooms and serve. Arrange chicken strips on baking sheet.
For filling: In a large bowl cream together cream cheese, evaporated milk, white sugar, salt, egg, vinegar and Worcestershire sauce. Beat thoroughly and spread over chicken.
Bake 20 minutes in the preheated oven, turning chicken once, until chicken is no longer pink and juices run clear. Remove from baking sheet and serve hot. Spoon sauce over chicken and toss to coat.