2 lbs. summer squash, sliced
1 lg. onion, diced
1 c. sour cream
1/2 c. cheddar cheese, diced
2 c. Pepperidge Farm stuffing mix with butter
1 can Campbell's cream of chicken soup

Cook squash and onion until slightly tender, then drain well. Melt butter and add to stuffing mix and then mix lightly.

To squash add cream of chicken and sour cream and cheddar cheese. Mix well. At the bottom of a casserole dish, place 1/2 the stuffing mixture. Then place the squash mixture and on the top put rest of the stuffing. Bake at 350 degrees for 20 to 25 minutes until lightly brown.