2 lb. (6 c.) yellow summer squash, sliced
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrots
1 (8 oz.) pkg. chicken flavor stuffing

In saucepan, cook sliced squash and chopped onion in boiling, salted water for 5 minutes; drain. Combine soup and sour cream. Stir in carrots. Fold in drained squash and onions. Prepare stuffing mix as directed. Spread half the stuffing in a 12 x 7 1/2 x 2 inch baking dish. Spoon vegetable mixture atop. Sprinkle remaining stuffing over vegetables. Bake at 350 degree oven for 25 to 30 minutes or until heated through.