1 (8 oz.) Pepperidge Farm corn bread dressing mix
1/2 stick butter, melted
1 lb. squash
1 lb. zucchini
1 lg. onion, chopped
2 ribs celery, chopped
1 can water chestnuts
1 can cream of chicken soup
8 oz. sour cream

Combine dressing mix and butter. Press 1/2 of he mixture into large buttered casserole. Boil the vegetables 5 to 10 minutes; drain, season, and water chestnuts. Put mixture in casserole. Mix sour cream and chicken soup together, then spread over vegetables. Top with remaining half of dressing. Bake at 350 degrees for 25 to 30 minutes.