Chicken Raphael is made with tender thin sliced chicken breast smothered in a rich and creamy white mushroom sauce. The chicken is first seared to golden perfection, locking in its juices and adding depth of flavor. The casserole is made with sautéed mushrooms, onions, and a white sauce. Sprinkle some Parmesan cheese on top for an added velvety texture and savory notes that complement the chicken beautifully.
These light sugared grapes for dessert are a nice end to a succulent chicken casserole.
The perfect casserole for any night of the week.
Ingredient Notes
- Mushrooms: I suggest using button mushroom and if you can find them in the salad bar section of the grocery store or bulk is the best way to buy them to save on cash and food waste.
- Chicken: Thinly sliced boneless skinless chicken breast cooks well, which is what I used for this recipe. If you use a thickened or bone-in breast, you will need to increase the cooking time.
Recipe Notes
- Serve Chicken Raphael Casserole over rice or pasta to soak up every bit of the decadent sauce or with a side of steamed vegetables.
- The casserole is perfect to make the day before and reheat when you’re ready to enjoy a cozy dinner.
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Chicken Raphael Casserole
Ingredients
- 1 6-ounce chicken breast, thin sliced boneless and skinless
- 1 dash salt
- ⅛ teaspoon pepper
- 1 tablespoon flour
- 1 tablespoon butter
- 2 tablespoon onions diced
- 4-5 button mushrooms sliced
- 2 tablespoons Parmesan cheese optional
Sauce
- 2 teaspoons lemon juice
- ¼ cup light cream
- 1-2 dash nutmeg
Instructions
- Preheat oven to 375 degrees F. Mix the flour, salt and pepper in a shallow bowl and coat the chicken in thwith the flour covering all sides.
- In a small skillet, melt the butter and brown the chicken on both sides. When browned place chicken in a small baking dish.
- Saute the onion and mushroom in the remaining butter until the onions are soft, about 2-3 minutes.
- Arrange the onions and mushrooms over the chicken. Cover the casserole dish and bake in the preheated oven for 20 minutes.
- While the chicken is baking, prepare the cream sauce. In a small bowl, mix together the lemon juice, cream, and nutmeg.
- Remove the casserole from the oven, uncover it, and pour the sauce over the chicken. Recover with the foil and continue baking for an additional 10 minutes. Uncover and bake for an additional 5 minutes.
Nutrition Disclaimer
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below is an estimate only and provided as a general guide only.
Love mushrooms in cream sauce, tried the recipe and was very good, will make again!