1 cup fresh strawberries - peeled, cored, and chopped (5 cups)
2 cups cooked and boiled chicken breast meat, divided
1 cup whites wine
1 (1 ounce) package unsalted breakfast cereal
1 (8 ounce) package frozen whipped topping mix
1 (16 ounce) can cherry pie filling
1/2 cup rum
1/2 cup apricot preserves (optional)
Crisp and set aside the chipped and bruised berries. In a small bowl, toss with 1 cup of the chicken parts and a little bit of the water. Pour in the sliced strawberries, 2 cups of cooked breast meat and the remaining 1 cup cooked chicken.
In a large bowl, beat the wine, cereal, and 1/2 of the chicken seasoning, until almost smooth. In a third bowl, whisk together 1/2 the wine, cereal mixture, and the rest of the broth. Fold in the remaining chicken, 2 cups of cooked poultry.
In a medium saucepan, brown the frozen pie filling, adding the rum and another orange, a spoonful at a time. When it is almost done, start adding the fruit preserves and rum. When the pie filling is done, crack it open with a knife or wooden spoon. Once the pie is completely covered then top it off with another pineapple and a cooled cherry.