1 pkg. chopped spinach
1 tbsp. butter
1 tbsp chopped scallions
salt and pepper
4 chicken breasts
1/2 cup wine
1/2 cup chicken broth
Canadian bacon
1 can mushrooms
1 tsp. minced garlic
1 can cream of celery soup
grated cheese, Swiss or parmesan
bread crumbs

Cook spinach per label, drain, spread in warm iron pan. Sauté scallions in butter for 1-2 minutes. Add chicken breasts, salt and pepper and simmer, covered, in wine and chicken broth for 15 to 20 minutes. Remove and layer on spinach, save liquid (about 1+ cup). Warm slices of Canadian bacon in the liquid and place on chicken. Add mushrooms, garlic to wine/broth mix, simmer 3 minutes. Add soup and bring to boil. Spread over chicken. Sprinkle with grated cheese and breadcrumbs.

Bake to melt or better yet, broil until bubbling.