1 1/2 lb. yellow summer squash
1 can cream of chicken soup
1 (8 oz.) carton sour cream
1 can water chestnuts, sliced thin
2 med. onions, chopped fine
1 stick butter
1 pkg. Pepperidge Farm herb stuffing mix crumbs

Cook sliced squash in salted water until tender. Drain and add next 5 items. Melt butter in skillet, add stuffing and mix well. Place half of crumbs in 2-quart long baking dish. Add squash mixture and cover with remaining crumbs. Dot with butter. Bake at 350 degrees for 30 minutes.

I usually add a little salt and pepper and sometimes a little more sour cream than it calls for.