2 tbsp. butter
2 tbsp. vegetable oil
6 sm. (2 lbs.) chicken breasts
1/2 tsp. garlic salt
1 can chicken soup
1 can mushrooms
1/4 c. water
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme
2 pkgs. frozen broccoli spears
1/2 tsp. salt

Heat butter and oil in oblong dish, 9 x 13 1/2 x 2 inch in 400 degree oven until melted. Arrange chicken in dish turning to coat. 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 along sides of chicken; sprinkle with salt. Spoon soup over broccoli. Cook uncovered until chicken is done, about 30 minutes. Serves 6.