2 tbsp. butter
2 tbsp. vegetable oil
6 sm. chicken breasts (2 lb.)
1/2 tsp. garlic salt
1 can cream of chicken soup
1 can (4 oz.) mushroom stems & pieces
1 tsp. Worcestershire sauce
1/2 tsp. dry thyme leaves
2 pkg. (10 oz. each) broccoli spears
1/2 tsp. salt
Ripe olives & paprika

In a 13 x 9 x 2 inch casserole dish, melt butter and oil together in a 400 degree oven. Add chicken breasts and garlic salt. Bake uncovered for 30 minutes. Drain fat.

Rinse broccoli spears in warm water; place around chicken in casserole dish. In a separate bowl, combine soup, mushrooms, Worcestershire sauce and thyme leaves together and spoon this mixture over chicken and broccoli. Cook 25-30 minutes, until broccoli is tender. Remove and serve warm with paprika and ripe olives as a garnish.