2 c. diced cooked chicken
1 c. sour cream
1 can cream of chicken soup
1 1/2 lb. yellow squash, cooked or 1 can squash (use juice too)
1 lg. carrot, grated
1/2 onion, chopped
1 stick butter
2 c. (4 oz.) Pepperidge Farm herb stuffing mix

Melt butter. Mix with herb stuffing (reserve small amount for topping). Combine all ingredients, pour in 2 quart casserole. Add topping. Bake 40 minutes at 325 degrees. Serves 8. (May be made ahead and refrigerated or frozen.)