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

Cook spinach or broccoli according to package directions. Drain well. Place chicken in saucepan with celery, onion, salt, and 1 cup of water. Bring to boil; reduce heat and simmer until meat is tender, about 20 minutes. Remove chicken from broth. Strain broth and 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 the sauce into drained spinach or broccoli with 1/2 cup cheese; spread in a 10 x 6 x 2 inch baking dish. Arrange chicken on top. Pour remaining sauce over all. Sprinkle with remaining cheese. Bake uncovered at 375 degrees until lightly browned, 25-30 minutes.