6 boneless chicken breast halves, skinned
6 tbsp. butter
1/4 c. water
1 med. onion
8 oz. fresh mushrooms, sliced
2 bunches spinach
2 tbsp. all-purpose flour
1 c. milk
1/4 tsp. salt
1/8 tsp. pepper
1 c. shredded Swiss cheese (or 4 oz. preferred cheese)

Melt 2 tablespoons butter in large skillet. Add water and all chicken pieces; cook until done. Remove from skillet, keep warm.

In same skillet, melt 2 tablespoons butter. Add onion and mushrooms; saute until onion is transparent. Place spinach leaves on top. Cover and cook over medium-low heat 5 minutes.

In saucepan, melt 2 tablespoons butter. Stir in flour; cook 1 minute. Add milk, salt and pepper, stirring until slightly thickened. Stir in cheese until sauce is smooth. Preheat broiler.

Divide spinach mixture between 4 oven-proof baking dishes. Place 1 1/2 cooked chicken pieces in each baking dish on top of spinach mixture. (One large baking dish may be used for all.) Pour cheese sauce over all. Broil, 6 inches from heat, 4 minutes or until sauce is lightly brown and bubbly. Serves 4.