2 lb. yellow squash
1 (8 oz.) can sliced water chestnuts, drained
1 (10 oz.) can cream of chicken soup
4 oz. sour cream
Salt and pepper
1 stick butter, melted
1 box Stove Top stuffing

Slice and boil squash in salted water for 8 minutes. Drain. Combine soup, sour cream and water chestnuts and gently stir into squash. Add salt and pepper to taste. Pour melted butter over stuffing crumbs and seasonings and toss together. In 8 x 12 inch buttered baking dish, layer half of stuffing mixture, then the squash filling, then remaining stuffing mixture on top. Bake in 350 degree oven for 30 minutes.