Baked Nectarine Chicken Salad Recipe
Baked Nectarine Chicken Salad Recipe photo by Taste of Home
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Baked Nectarine Chicken Salad Recipe

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My nectarine chicken casserole is a fun twist on classic. Folks love the crunchy chow mein noodles on top. I love that I can make it a day in advance and refrigerate until it's time to serve. Serve with hot bread or rolls. —Faye Robinson, Pensacola, Florida
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 8 servings


  • 1-1/3 cups mayonnaise
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 4 cups cubed cooked chicken
  • 8 celery ribs, thinly sliced
  • 4 medium nectarines, coarsely chopped
  • 8 green onions, sliced
  • 2 cans (3 ounces each) crispy chow mein noodles


  1. Preheat oven to 375°. In a small bowl, mix the first five ingredients. In a large bowl, combine chicken, celery, nectarines, and onions. Add mayonnaise mixture; toss gently to coat.
  2. Transfer to a greased 13x9-in. baking dish. Sprinkle with noodles. Bake, uncovered, 20-25 minutes or until heated through.
    To Make Ahead: Can be made a day in advance. Cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Sprinkle with noodles. Bake as directed.
    Yield: 8 servings.
Originally published as Baked Nectarine Chicken Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p193

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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