2 tbsp. butter
2 tbsp. vegetable oil
6 sm. chicken breast halves
1/2 tsp. garlic salt
1 can (10 3/4 oz.) condensed cream of chicken soup
1 can (4 oz.) mushroom stems and pieces
1/4 c. water
1 tsp. Worcestershire sauce
1/2 tsp. (10 oz. each) frozen broccoli spears
1/2 tsp. salt, paprika

Heat butter and oil in baking dish, 13x9x2 inches in 400 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 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 salt. Spoon soup mixture over broccoli. Cook uncovered until chicken is done and broccoli is tender, about 30 minutes. Sprinkle with paprika. 6 servings.