In a large saucepan, place chicken breasts, water, celery, onion, and salt. Bring to boiling; reduce heat and simmer about 20 minutes or until chicken is tender and no longer pink. Remove chicken from both. Strain broth, reserving 1 c. Discard celery and onion. Cook the frozen spinach according to package directions and drain well. In a saucepan, melt butter or margarine; blend in flour and pepper. Stir in the 1c. reserved broth and the milk or cream. Cook and stir over medium heat until thickened and bubbly. Remove from heat; stir in .5 c. of the milk/cream mixture, 1/4 c. of the cheese, and the nutmeg into th drained spinach. Spread spinach mixture on the bottom of a 9x13 baking dish. Arrange the cooked chicken breasts on top of the spinach. Pour remaining cream/milk mixture over all. Top with remaining 1/2c. Parmesan cheese. Sprinkle with more nutmeg, if desired. Bake at 375° for 25-30 minutes or until lightly browned.
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