2 tbsp. vegetable oil
2 tbsp. butter
6 sm. chicken breast halves (2 lb.)
1/2 tsp. garlic salt
1 can cream of mushroom soup
1 (4 oz.) can mushroom stems and pieces
1/4 c. water
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme leaves
2 (10 oz.) pkg. frozen broccoli
1/2 tsp. salt

Heat oil and butter in 9x13x2 inch baking dish 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. Arrange broccoli around chicken, sprinkle with salt. Spoon soup mix over broccoli, cook uncovered for 30 minutes.