2 tbsp. butter
2 tbsp. oil
6 sm. chicken breasts
1 1/2 tsp. garlic salt
1 can cream of chicken soup
1/2 tsp. salt
1 (4 oz.) can mushrooms, stems & pieces
1/4 c. water
1/2 tsp. dried thyme
2 (10 oz.) pkgs. frozen broccoli spears
1 tsp. Worcestershire sauce

Heat butter and oil in 400 degree oven in 13x9 inch baking dish until butter is melted. Place chicken in dish, turning to coat with butter mixture. Arrange chicken skin-side up; sprinkle with garlic salt. Cook, uncovered, for 30 minutes. Mix soup, mushrooms (with liquid), water, Worcestershire sauce and thyme. Rinse broccoli under cold water to separate; drain. Remove chicken from oven, drain off fat. Arrange broccoli along side of chicken; sprinkle with salt. Spoon soup mixture over broccoli. Bake, uncovered, until chicken is done, about 30 minutes. Makes 6 servings.