12 skinless, boneless chicken breast halves
2 cups dumplings
2 cups chicken broth
3 tablespoons cornstarch
2 teaspoons onion powder
2 pounds boneless, skinless chicken breast halves
1 cup chopped celery
1 cup sliced fresh mushrooms
Preheat oven to 350 degrees F (175 degrees C). Place chicken, dumplings and broth over medium heat in a large saucepan; boil. Stir until chicken is cooked through and is no longer pink, about ten minutes. Stir in cornstarch. Cook, stirring constantly, until chicken is no longer pink and vegetable juices run clear, about 15 minutes.
In a small bowl, mix chicken with celery and mushrooms. Transfer to a separate bowl.
Arrange chicken in a single layer in a 9x13 inch baking dish, breaking it up into individual bits. Sprinkle with parsley and serve immediately. Serve with celery croutons.