1/3 c. real butter
1 1/2 c. water
16 oz. can stewed tomatoes, undrained
5.5 oz. pkg. scalloped potato mix
1 tsp. salt
1 tsp. oregano leaves
3-3 1/2 lb. frying chicken, cut into 8 pieces
2 oz. pepperoni (slice 1/8) about 22 slices
1 c. (4 oz.) shredded mozzarella cheese

In ungreased 13 x 9 inch baking dish. Melt butter. Meanwhile in heavy 2 quart saucepan combine water, tomatoes, scalloped potato mix, salt and oregano leaves; stir to blend. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (10-12 minutes). Boil for 3 minutes. Set aside.

Dip chicken pieces into melted butter; place chicken skin side up, in same baking dish. Spoon potato mixture under and a round chicken. Cover with foil. Bake at 350 degrees for 15 minutes. Remove foil; return to oven. Continue baking for 45-50 minutes. Add pepperoni; sprinkle cheese over pepperoni and chicken. Return to oven; continue to bake for 8-10 minutes or until cheese is melted and chicken is fork tender.