2 (10 oz.) pkgs. frozen chopped spinach
3 whole lg. chicken breasts, skinned, boned & halved
1 rib celery, chopped
1/2 med. chopped onion
1/2 tsp. salt
1/4 c. butter
1/4 c. flour
Dash white pepper (may use black)
1 c. light cream
1/2 c. grated Parmesan cheese
Dash ground nutmeg

Cook spinach; drain well.

Place chicken in saucepan with celery, onion, salt and 1 cup water. Barely bring to a boil. Reduce heat and simmer until tender (about 20 minutes). Remove chicken; strain broth; reserve 1 cup of liquid; discard vegetables.

In pan, melt butter; blend in flour and pepper, broth and cream. Cook until thick and bubbly. Remove from heat; stir 1/2 cup sauce into spinach with half of the cheese and nutmeg.

Place spinach/sauce mixture in 10"x6"x2" baking dish. Arrange chicken atop. Pour remaining sauce over all. Sprinkle with remaining cheese and more nutmeg if desired. Bake, uncovered at 375 degrees for 25 to 30 minutes.