2 tbsp. butter
2 tbsp. vegetable oil
6 sm. chicken breasts
1/2 tsp. garlic salt
1 can cream of chicken soup
1 (4 oz.) can mushrooms
1/4 tsp. Worcestershire Sauce
1/2 tsp. thyme
2 (10 oz) pkg. frozen broccoli spears
1/2 tsp. salt

Heat butter and oil in oblong baking dish, 13 x 9 x 2 inches, at 400 degrees until butter is melted. Place chicken in dish, turn to coat with butter. Arrange chicken skin side up; sprinkle with garlic salt. Cook uncovered 30 minutes. Mix soup, mushrooms (with liquid), water, Worcestershire Sauce, and thyme. Rinse broccoli under cold running water to separate; drain. Remove chicken from oven; drain fat from dish. Arrange broccoli along sides of chicken; sprinkle with salt. Spoon soup mixture over broccoli. Bake uncovered until chicken is done and broccoli is tender, about 30 minutes. Garnish with paprika, if desired.