2 tbsp. butter
2 tbsp. vegetable oil
6 chicken breasts
1 can cream of chicken soup
1 can mushrooms
1/2 c. water
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme leaves
2 (10 oz.) pkgs. frozen broccoli spears

Heat butter and oil in 9 x 13 inch pan at 400 degrees until melted. Place chicken in dish, turning to coat with butter mixture. Arrange chicken, skin side up and cook, uncovered 30 minutes. Mix soup, mushrooms (with liquid), water, thyme and Worcestershire sauce. Rinse broccoli and drain. Remove chicken from oven; drain fat from dish. Arrange broccoli along sides of chicken. Spoon soup mixture over chicken. Cook 30 minutes longer. Garnish with paprika and ripe olives.