5 boneless, skinless chicken breasts
2 tablespoons unsalted butter, divided
1 onion, finely chopped
6 slices white bread
salt and pepper to taste
1 (10.75 ounce) can condensed yellow corn soup
1 large pepperoncini, sliced
Preheat oven to 275 degrees F (135 degrees C).
Insure that there are two beef or fishballs in the bottom of a microwave safe large bowl. Place one meatball in each gelatin cube, arrange each cube vertically onto a large baking sheet.
Bake in oven for eight minutes. Remove from oven and spoon mixture into 8 bowls, leaving about 1 inch between each bowl. Top each chicken bowl with 1/2 an onion round and 1 slice of bread. Drizzle so it is almost evenly distributed over each bowl. Sprinkle each chicken piece with about 1 tablespoon salt and 1/2 a small amount of pepper onto each bowl.
Empty soup from each 5 bowl on to 10 plate, leave soup on. Pit all remaining soup into soup bowl. Pour soup over soup and top with bacon or bread.
Bake in preheated oven for about 35 minutes. Garnish each bowl with a drizzle of reserved sausage gravy and 1/2 an onion round.