2 tbsp. butter
2 tbsp. vegetable oil
6 sm. chicken breasts (about 2 lbs.)
1/2 tsp. garlic salt
1 can (10 3/4 oz.) condensed cream of chicken soup
1 can (4 oz.) mushroom stems & pieces
1/4 c. water
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme leaves
2 pkgs. (10 oz. each) frozen broccoli spears
1/2 tsp. salt

Heat butter and oil in oblong baking dish, 13 1/2 x 9 x 2 inches in 400 degree oven until butter is melted. Place chicken in dish, turning to coat with butter mixture. Arrange chicken skin sides up; sprinkle with garlic salt. Cook uncovered 30 minutes.

Mix soup, mushrooms (with liquid), water, Worcestershire sauce and thyme. Rinse broccoli under running cold 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.

Cook uncovered until chicken is done and broccoli is tender, about 30 minutes. Garnish with paprika and ripe olives if desired. 6 servings.