INGREDIENTS
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4 cups yellow squash, sliced or cubed
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4 cups zucchini, sliced or cubed
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4 cups eggplant, cubed
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1 cup green bell pepper, small diced
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1/2 medium yellow onion, small diced
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8 ounces white mushrooms, sliced
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2 tablespoons garlic, minced (I used jarred)
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5 chicken breasts, whole
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48 ounces spaghetti sauce (I use Hunts)
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1 can diced tomatoes, drained (14 ounce can)