1 can water chestnuts, drained and sliced
2 qt. cooked yellow squash
1 can sliced pimiento
2 lg. carrots, shredded
1 stick butter
1 can cream of chicken soup, undiluted
1 c. sour cream
1 med. onion, chopped
1 pkg. Pepperidge Farm herb dressing

Combine water chestnuts, squash, pimiento, carrot; add soup and sour cream, saute the onion in the butter and then add the herb dressing to onion. Alternate the dressing and squash mixtures in large buttered casserole, ending with dressing on top. Bake at 325 degrees for 30 to 40 minutes.