4 chicken breast halves, skinned and boned
1/4 tsp. garlic powder
1/4 tsp. pepper
2 tbsp. butter
1/2 c. dry white wine
2 (10 oz.) pkg. chopped spinach
1 (8 oz.) pkg. cream cheese, cubed
2 tbsp. butter
2 tbsp. grated Parmesan cheese
1 can cream chicken and mushroom soup
1 can cream of celery soup

Sprinkle chicken with garlic powder and pepper and place in lightly greased 9 x 13-inch pan. Dot with butter and pour wine over top. Broil 7-inches from heat for 8 to 10 minutes or until lightly brown, turning once. Remove from oven; cool slightly. Drain drippings and reserve. Cut chicken into bite size pieces. Set aside.

Cook spinach according to package directions; drain well. Blot with paper towels to absorb excess moisture. Combine cream cheese and 2 tablespoons butter in heavy saucepan, stirring constantly, until melted. Remove from heat. Stir in Parmesan cheese and spinach. Combine reserved drippings and soups; stir well. Gently stir in spinach mixture and chicken. Spoon into lightly greased 9 x 13-inch pan. Sprinkle with bread crumbs.

Bake at 350°F for 35 to 40 minutes, until bubbly.