1 (28 ounce) can cherry pie filling
4 pounds fresh mushrooms
8 ounces shredded mozzarella cheese
1 (16 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1 (8 ounce) package basil cheese
1/4 cup olive oil
1/4 cup Italian seasoning
1 tablespoon dried oregano
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon dried sage
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
If soup is too thick, use an electric hand to make a large enough bowl to hold the liquid; otherwise, add water. In a large bowl, mix cherry pie filling, mushrooms and mozzarella cheese. Fold into mushroom mixture. Pour over chicken and soy vegetables.
Heat olive oil in a large saucepan over medium heat. Place mushrooms, onion, basil, olive oil, Italian seasoning, oregano, rosemary, thyme, garlic powder, tomato and garlic powder in pan. Bring to a boil and cook for 4 to 5 minutes, stirring constantly. Stir in basil cheese. Bring to a large boil and cook 3 to 4 minutes, stirring constantly. Stir in the olive oil, Italian seasoning, oregano, rosemary, thyme and garlic powder. Pour over chicken and pasta.