6 c. (2 lb.) yellow summer or zucchini squash, sliced
1/2 c. chopped onion
1 (10 1/2 oz.) can cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrot
1 (6-8 oz.) pkg. herb seasoned stuffing mix
1/2 c. melted butter
2 c. cooked chicken or turkey, cut in bite size pieces

Cook sliced squash and chopped onion in boiling, salted water for 5 minutes; drain. Combine soup, sour cream and stir in carrots and chicken. Fold in squash and onion.

Combine stuffing mix and butter. Spread half of stuffing mix in 12"x8"x2" baking dish. Spoon over vegetable mixture. Sprinkle remaining half of stuffing mix over vegetables. Bake at 350 degrees for 25 to 30 minutes. Serves 6 to 8.