4 dumplings
20 (8 ounce) cans chicken broth
1 large onion, thinly sliced
6 skinless, boneless chicken breast halves
1 large baked potato
ground black pepper
Preheat ovens to 350 degrees F (175 degrees C).
Place dumplings and broth into a large half sheet pan and put sheet in a single layer. Spread chicken in thin layers onto sheet. Broil in large skillet over medium heat until browned and liquid is absorbed; add water if necessary to cover. Drop the chicken mixture by the spoon onto dumplings and broth pages and coat. Broil continuously with thermometer inserted into center of each dish. Broil for 10 minutes, stirring occasionally, until chicken begins to no longer clump. In a medium bowl, mix chicken, potatoes (if desired), black pepper and cooked chicken before serving.