1 (3 ounce) can diced yellow squash
1 cup sliced mushrooms
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped fresh parsley
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 tablespoons vegetable oil
1 1/2 pounds skinless, boneless chicken breast halves
Place squash and mushrooms in large bowl. Mix together; set aside.
In a small bowl, stir together celery, onion, green peppers, parsley, parsley salt, oregano, basil, oil and chicken. Transfer to bowl.
Roast chicken in preheated oven for 45 minutes, turning once. Remove chicken from oven, place in bowl with squash mixture. Stir in chicken and vegetable mixture. Return to oven for 5 minutes, until at least chicken is cooked through. Cool slightly.