2 (10 oz.) pkg. frozen chopped spinach
3 whole large chicken breasts, skinned, boned and halved
1 rib celery, cut up
1/2 medium onion, cut up
1/2 tsp. salt
1/4 c. butter
1/4 c. all-purpose flour
1 c. light cream
1/2 c. grated Parmesan cheese
dash of white pepper
dash of ground nutmeg

Cook spinach according to package directions; drain well. Place chicken in saucepan with celery, onion, salt and 1 cup water. Bring to boil; reduce heat and simmer until meat is tender, about 20 minutes. Remove chicken from broth. Strain broth; reserve 1 cup. Discard vegetables. In saucepan, melt butter; blend in flour and pepper. Stir in reserved broth and cream. Cook and stir until thickened and bubbly. Remove from heat. Stir 1/2 cup of sauce into drained spinach along with 1/2 the cheese and nutmeg; spread in a 10 x 6 x 2-inch baking dish. Arrange chicken on top. Pour remaining sauce over all. Sprinkle with remaining cheese and more nutmeg, if desired.

Bake, uncovered, at 375°F until lightly browned, 25 to 30 minutes.

Serves 6.