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

Heat butter and oil in oblong baking dish, 13 1/2" x 9" x 2" 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, for 30 minutes. Mix soup, mushrooms with liquid, water, Worcestershire sauce, and thyme. Rinse broccoli under 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 for 30 minutes.