2 tbsp. butter
2 tbsp. oil
6 sm. chicken breasts
1/2 tsp. garlic salt
1 can cream of chicken sop
1 can mushroom stems and pieces
1/4 c. water
1 tsp. Worcestershire sauce
1/2 tsp. dried thyme leaves
2 pkgs. frozen broccoli spears
1/2 tsp. salt

Heat butter and oil in oblong baking dish, 13 1/2 x 9 x 2 inches in 400 degree oven until butter is melted. Place chicken in dish, turning to coat with butter. 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 from dish. Arrange broccoli along sides of chicken, sprinkle with salt.

Spoon soup mixture over broccoli. Cook uncovered until chicken is done and broccoli is tender, about 30 minutes. Garnish with paprika and ripe olives, if desired.