4 boneless, skinless chicken breast halves
1 large onion, chopped
2 teaspoons ground black pepper
1/2 teaspoon salt
1 (8 ounce) can condensed chicken gravy
1 (3 ounce) can tomato soup
1/2 tablespoon vegetable oil
1 (16 ounce) package Italian seasoned sliced pepperoni sausage
Preheat oven to 350 degrees F (175 degrees C).
Combine chicken, onion and pepper. Place mixture in a 10x15 inch baking dish.
Bake uncovered in preheated oven for 30 minutes. Remove pan from oven and brush with vegetable oil. Sprinkle with seasoning salt. Bake for 10 minutes, or until chicken is cooked through (no longer pink). Remove from oven and let cool.
In a large resealable plastic bag, combine chicken mixture, gravy, tomato soup and oil. Seal bag and shake vigorously to coat. Transfer chicken to a 9x13 inch baking dish. Top with pasta and top with chicken. Cover and refrigerate for several hours.
Remove chicken from pot and place on platter. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake uncovered for 45 minutes, turning every 10 minutes. Cool, but not bone dry. Serve with gravy on the side.
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