8 boneless, skinless chicken breasts
3 pkg. of drain, chopped spinach
8 oz. Feta cheese
Can of water chestnuts
2 stalks (sliced) celery
1/2 c. sour cream
1/2 c. mayonnaise

Brown chicken breasts in butter, butter or oil. Combine spinach, Feta cheese, water chestnuts, celery, sour cream and mayonnaise. Place spinach mixture in 9 x 13 inch baking dish. Then put chicken breasts on top of spinach mixture.

Optional: Cream sauce with mushrooms and onions. May be used on top of casserole. Season with garlic, salt and pepper to taste. Heat in oven and serve.