Chicken-Broccoli Bake

Name: Chicken-Broccoli Bake
Ingredients: 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

11 ingredients

11 steps

Ingredients

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

Directions

1

Heat margarine and oil in oblong 13 1/2 x 9 x 2-inch baking dish in a 400° 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.