2 tbsp. butter
2 tbsp. salad oil
6 lg. chicken breast halves, 2 1/2 to 3 lbs.
1 (10 1/2 oz.) can condensed cream of chicken soup
1/2 c. light cream
1 (13 1/2 oz.) can pineapple tidbits, drained
1/2 c. sliced seedless green grapes
1 (6 oz.) can sliced mushrooms, drained

Heat oven to 350 degrees. Heat butter and oil in baking dish, 9 x 13 1/2 x 2 inches. Place chicken pieces skin side up in baking dish; bake 1 hour. Heat soup and cream in saucepan, stirring occasionally. Stir pineapple, grapes, and mushrooms into soup mixture. Remove baking dish from oven; drain off fat.

Pour soup-fruit mixture over chicken; cover baking dish with aluminum foil and bake 15 to 20 minutes longer. If desired, garnish with clusters of green grapes. 6 servings.