2 (10 oz.) pkg. frozen chopped spinach
3 whole lg. chicken breasts, skinned, boned and halved
1 rib celery, cut up
1/2 med. onion, cut up
1/2 tsp. salt
1/4 c. butter
1/4 c. all-purpose flour
Dash of white pepper
1 c. light cream
1/2 c. grated Parmesan cheese
Dash of ground nutmeg

Cook spinach according to package directions, drain well. Place chicken in saucepan with celery, onion, salt and 1 cup water; bring to a boil, reduce heat and simmer until meat is tender, about 20 minutes. Remove chicken from broth, strain broth, reserve 1 cup. Discard vegetables.

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

Spread in a 6x10x2 inch baking dish. Arrange chicken on top, pour remaining sauce over all, sprinkle with remaining cheese and more nutmeg, if desired. Bake uncovered at 375 degrees until lightly browned, 25-30 minutes. Serves 6.