Chicken-Broccoli Bake

• 2 Tbsp. margarine or butter
• 2 Tbsp. vegetable oil
• 6 small chicken breasts, deboned (about 2 lb.)
• 1/2 tsp. garlic salt
• 1 (10 3/4 oz.) can condensed cream of chicken soup
• 1 (4 oz.) can mushroom stems and pieces
• 1/4 c. water
• 1 tsp. Worcestershire sauce
• 2 (10 oz.) pkg. frozen broccoli spears
• 1/2 tsp. dried thyme
• 1/2 tsp. salt

1. Heat margarine and oil in oblong 13 1/2 x 9 x 2-inch baking dish in a 400u0b0 oven until margarine is melted.
2. Place chicken in dish, turning to coat with margarine mixture.
3. Arrange chicken, sprinkled with garlic salt.
4. Cook, uncovered, 30 minutes.
5. Mix soup, mushrooms (with liquid), water, Worcestershire sauce and thyme.
6. Rinse broccoli under running cold water to separate; drain.
7. Remove chicken from oven; drain fat from dish.
8. Arrange broccoli along sides of chicken; sprinkle with salt.
9. Spoon soup mixture over broccoli.
10. Cook, uncovered, until chicken is done and broccoli is tender, about 30 minutes.
11. Garnish with paprika.

margarine, vegetable oil, chicken breasts, garlic salt, condensed cream, mushroom stems, water, worcestershire sauce, frozen broccoli spears, thyme, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=297147 (may not work)