2 tbsp. butter
1 tbsp. vegetable oil
2 lbs. chicken tenders
1/2 tsp. garlic salt
1 can (10 3/4 oz.) cream of chicken soup
1 can (4 oz.) mushroom pieces
1/4 c. water
1 tsp. Worcestershire sauce
1/2 tsp. salt
Broccoli, carrots, etc.

Heat butter and oil in oblong baking dish, 13x9x2, in 400 degree oven until melted. Place chicken in dish turning to coat with butter and oil. Sprinkle with garlic salt and bake uncovered 30 minutes.

Mix soup, mushrooms (with liquid), water, and Worcestershire sauce. Remove chicken from oven - drain fat. Arrange vegetables with chicken. Sprinkle with salt. Spoon soup mixture over everything. Bake another 30 minutes. Serve on platter.