6 chicken cutlets
1 c. water
2-3 celery stalks, chopped
1/2 - 1 onion, chopped
1 tsp. salt
1/4 c. butter
1/4 c. flour
1/4 tsp. pepper
1/2 c. grated Parmesan cheese
2 pkgs. frozen chopped spinach
1 c. cream

Cook 6 cutlets in 1 cup water with celery, onion and salt for 20 minutes. Reserve 1 cup of the broth. Melt butter. Stir in flour, pepper, broth and cream until thickened and bubbly. Remove from heat.

Stir in Parmesan cheese. Stir 1/2 cup of cream sauce into 2 packages of thawed drained (squeezed) spinach. Put spinach in an oblong casserole dish. Place chicken breasts on top. Cover with rest of sauce. Bake 375 degrees for 25-30 minutes uncovered.