Rappie Pie

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x14x2-inch baking pan.

2. 2

   Heat margarine in a skillet over medium heat; stir in the onion. Cook and stir until the onion softens and becomes translucent, about 5 minutes. Reduce the heat to low and continue cooking and stirring until the onion is very tender and dark brown, about 40 minutes more.

3. 3

   Bring the chicken broth to a boil in a large pot; stir in the chicken breasts, reduce the heat, and simmer until the chicken is no longer pink in the center, about 20 minutes. Remove from heat. Lift the chicken breasts onto a plate with a slotted spoon; reserve the broth.

4. 4

   Juice the potatoes with an electric juicer; place the dry potato flesh in a bowl and discard the juice. Stir the salt and pepper into the potatoes; mix in enough reserved broth to make the mixture the consistency of oatmeal. Set the remaining broth aside.

5. 5

   Spread half of the potato mixture evenly in the prepared pan. Arrange the cooked chicken breast evenly over the potatoes; scatter the caramelized onion evenly over the chicken. Spread the remaining potato mixture over the onions and chicken to cover.

6. 6

   Bake in the preheated oven until golden brown, about 1 hour. Reheat the chicken broth; pour over individual servings as desired.

• Calories 530.06 kcal High
• Protein 59.68 g Good Source
• Carbs 61.27 g Moderate
• Total Fat 5.3 g Moderate
• Saturated Fat 0.53 g Low Source
• Trans Fat 0.4 g High
• Cholesterol 140.57 mg High
• Sodium 3229.31 mg High
• Fiber 5.7 g Good Source
• Sugar 2.12 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 234.99 mg Moderate
• Iron 3.98 mg Good Source
• Potassium 1390.47 mg Good Source
• Vitamin A 40.31 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Onions 🧅