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.

A forkful of chicken Raphael in a small casserole dish.

The perfect casserole for any night of the week.

Ingredient Notes

flour, seasonings,butter, onions, mushrooms and chicken breast measure out on countertop.
  • 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.
Collage of process steps to make a Chicken Raphael casserole for one person.

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Chicken Raphael casserole in small baking dish next to checkered napkin.

Chicken Raphael Casserole

Succulent chicken in a creamy seasoned sauce. Serve with fluffy mashed potatoes for decadently rich dinner.
5 from 1 vote
Print Pin Rate
Course: Dinner for One
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 1 person
Calories: 519kcal
Author:Sydney Dawes


  • 1 6-ounce chicken breast, thin sliced boneless and skinless
  • 1 dash salt
  • teaspoon pepper
  • 1 tablespoon flour
  • 1 tablespoon butter
  • 2 tablespoon onions diced
  • 4-5 button mushrooms sliced
  • 2 tablespoons Parmesan cheese optional


  • 2 teaspoons lemon juice
  • ¼ cup light cream
  • 1-2 dash nutmeg


  • 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.


Serving: 1casserole | Calories: 519kcal | Carbohydrates: 12g | Protein: 40g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 205mg | Sodium: 312mg | Fiber: 1g | Sugar: 2g
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5 from 1 vote

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