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Chicken-N-Dumpling Lasagna

Can you remember asking your mom, "What's for dinner?" as a child? Chicken-N-Dumpling Lasagna is the meal you always hoped she was making! Served with a creamy white sauce, this recipe is one you would be happy to eat for dinner every night. You will prepare the sauce, chicken and vegetable filling, cottage cheese filling (using Smith's Cottage Cheese, of course) and noodles before assembling your Chicken-N-Dumpling Lasagna. Once everything has been prepared, layer the noodles and cover with sauce, then add the cottage cheese filling before layering more noodles and sauce. Follow that up with the chicken and vegetable filling and a third layer of noodles and sauce. Bake the Chicken-N-Dumpling Lasagna for half an hour, then top these luscious layers with Parmesan cheese and let it melt into the lasagna before serving. Garnish with additional sauce and cheese as needed. This dinner is definitely mom-approved!

How to Make


Creamy White Sauce:

  • 1/4 cup unsalted butter
  • 1/4 cup sweet onion, chopped
  • 1 tsp celery seeds
  • 1 tsp ground white pepper
  • 3 tbsp all-purpose flour
  • 1/2 cups Smith's Vitamin D Milk
  • 1 cup chicken broth
  • 1/2 cup Parmesan cheese, finely shredded

Chicken-N-Dumpling Lasagna:

  • 8-oz oven-ready dried lasagna noodles (9 noodles)
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter
  • 1 cup celery, cut into 1/4-inch slices or chopped
  • 1 cup sweet onion, chopped
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt
  • 3 cups cooked shredded chicken, (from a 2 lb. rotisserie chicken)
  • 2 cups Smith's Cottage Cheese
  • 1 cup ricotta cheese, drained
  • 1 large egg
  • 1/2 cup Parmesan cheese, finely shredded or grated


  • 1 cup Parmesan cheese, finely shredded


  1. Prepare creamy white sauce: Melt 1/4 cup butter in a medium saucepan over medium-high heat. Add 1/4 cup onion, celery seeds and white pepper and cook for 2 to 3 minutes or until onions are tender, stirring occasionally. In a small bowl, whisk together flour and Smith's milk until blended. Add flour-milk mixture to buttered-onion mixture and continue cooking for an additional 2 to 3 minutes, stirring constantly until sauce mixture thickens in consistency. Slowly pour to add chicken broth into creamy white sauce, stirring constantly; and also sprinkle 1/2 cup Parmesan cheese in creamy white sauce mixture, cooking an additional 2 minutes, stirring constantly until cheese has melted and cheese and broth has blended into creamy white sauce mixture; reduce heat to lowest setting and let sauce simmer for 7 to 10 minutes, stirring occasionally.
  2. Prepare chicken and vegetable filling: Heat olive oil and 2 tbsp butter over medium-high heat in a large skillet. Add 1 cup celery, 1 cup onion, ground black pepper and salt, and cook 3 minutes or until vegetables are cooked through and almost tender, stirring occasionally. Stir shredded chicken and cook an additional 2 minutes longer, or until chicken and vegetables are heated through, stirring occasionally. Remove chicken and vegetable filling from heat and keep warm until ready to assemble.
  3. Prepare cottage cheese filling: In a medium bowl, stir or whisk cottage cheese, ricotta cheese, egg and 1/2 cup Parmesan cheese together until just blended; set aside until ready to assemble.
  4. Prepare dumpling-lasagna noodles: In a large stock pot or 3-quart Dutch oven filled with boiling lightly salted water, carefully drop to add the 9 noodles, cook for 5 to 7 minutes or until noodles are almost tender but still firm. Drain noodles, rinse in cold water. Drain well and keep noodles separated until ready to use.
  5. Heat oven to 350 F. Spray the bottom and sides of a 2-quart rectangular baking dish with non-stick cooking spray.
  6. Prepare and assemble chicken-n-dumpling lasagna: Evenly spread 1/2 cup creamy white sauce over the bottom of prepared dish. Place 3 of noodles, slightly overlapping each other over, then spread sauce in prepared dish. Spoon and spread the cottage cheese filling evenly over the layered noodles in prepared dish. Place an additional 3 noodles, slightly overlapping each other to cover over the cottage cheese filling layer in prepared dish. Spoon and spread the chicken and vegetable filling over the second layer of noodles to cover in prepared dish. Ladle and evenly spread an additional 1/2 cup creamy white sauce to cover over chicken and vegetable filling. With remaining 3 noodles, layer over top of sauced chicken and vegetable filling to cover, slightly overlapping the noodles. Evenly spread an additional 1/2 cup creamy white sauce to cover over top. Cover dish with aluminum foil.
  7. Bake for 30 minutes, or until heated through. Remove from oven when done, remove aluminum foil, sprinkle 1 to 1/2 cup Parmesan cheese evenly over top of chicken-n-dumpling lasagna. Let cheese melt and dish rest for 5 minutes; cut into serving slices. Garnish each serving plate with a little extra Parmesan cheese and a few additional spoonfuls of creamy white sauce over top.


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