2 tbsp. butter
2 tbsp. vegetable oil
6 sm. chicken breasts
1/2 tsp. garlic salt
1 (10 3/4 oz.) can condensed cream of chicken soup
1 can mushroom pieces
1/4 c. water
1 tsp. Worcestershire sauce
2 (10 oz.) pkg. frozen broccoli spears
1/2 tsp. salt
1/2 tsp. dried thyme

Heat butter and oil in oblong baking dish, 9 x 13 1/2 inches in 400 degree oven until melted. Place chicken in dish, turning to coat with butter mixture. Arrange chicken skin side up, sprinkle with garlic salt. Cook, uncovered, 30 minutes.

Mix soup, mushroom with liquid, water, Worcestershire sauce and thyme. Rinse broccoli, separate and drain. Remove chicken from oven, drain fat. Arrange broccoli along side chicken. Sprinkle with salt. Spoon soup mixture over broccoli. Cook uncovered until chicken is done and broccoli tender, about 30 minutes.