2 (10 oz.) pkg. frozen chopped spinach
3 whole lg. chicken breasts (skinned, boned & 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 white pepper
1 c. light cream or milk
1/2 c. grated Parmesan cheese
Dash ground nutmeg

Cook spinach according to package; drain well. Place chicken in saucepan with celery, onion, salt and 1 cup water. Bring to 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 thickened and bubbly. Remove from heat; stir 1/2 cup sauce into drained spinach along with 1/2 cheese and the nutmeg; spread in a 10 x 6 x 2 inch baking dish. Arrange chicken on top.

Pour remaining sauce over all. Sprinkle remaining cheese and more nutmeg (if desired). Bake uncovered, at 375 degrees until lightly browned 25-30 minutes.