1 1/2 tender yellow squash, sliced
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) carton sour cream
1 (4 oz.) jar pimento, drained and sliced
1 (8 1/2 oz.) can water chestnuts, thinly sliced
2 med. onions, finely chopped
1 stick butter
1 (8 oz.) pkg. herbed stuffing mix

Cook squash in salted water until tender, 12-15 minutes. Drain. Add next 5 ingredients. Melt 3/4 stick of butter in frying pan. Add stuffing and mix well. Pack into bottom of 2 quart baking dish. Reserve some stuffing for the top. Pour squash mixture over stuffing and sprinkle remaining stuffing over top. Dot rest of butter on top of casserole. Bake at 350 degrees for 30 minutes.

NOTE: I use 1/2 package of 8 ounce size stuffing mix. Serves 8.