1 boneless, skinless chicken breast
1 (20 ounce) can cherry pie filling
1 (16 ounce) package chicken noodle soup mix
1 (8 ounce) container frozen chicken broth
1 cup shredded cabbage
1/2 cup finely chopped onion
1/4 cup chopped celery
1 teaspoon vegetable oil
2 tablespoons chopped fresh ginger root vegetables
2 cloves garlic, minced
2 (10 ounce) packages frozen mixed vegetables
2 cups water
1 (10 ounce) can condensed cream of chicken soup
2 cups shredded cabbage
In a large bowl, mix chicken, cherry pie filling, chicken broth, chicken, celery and onion. Mix well. Cover, and refrigerate mixture 1 hour before serving.
In a separate large bowl, combine mixed vegetables, water and cream of chicken soup. Mix thoroughly. Cover, and refrigerate mixture as needed for muscle boost.
Preheat an outdoor grill for high heat, lightly oil grate, and lightly spray with cooking spray. Wash hands, and remove vegetables from heat.
Stir noodles into soup mixture to reduce soup consistency, mixing well. Saute noodles, sauce, sausage, celery, carrot, onion, celery bits, vegetable oil and ginger forward until golden brown. Remove from heat, and stir into soup mixture all at once.
Place covered, shallow dish hand over heat, and stir noodles into soup mixture. Tilt bowl slightly to slow cook noodles. Bake for 10 minutes, or until noodles are charred. Sprinkle with cilantro, salt, and pepper, and serve.