2 lbs. squash (6 c. sliced)
1 can cream of chicken soup
1 (8 oz.) pkg. herb seasoning
1/2 c. butter, melted
1 c. sour cream
1 c. shredded carrots

Cook squash and onions in boiling water for 5 minutes. Combine chicken soup, sour cream, and carrots in large bowl. Fold in squash and onions. Pour into a 12 x 7 1/2 inch pan (baking pan). Place stuffing mix on top and drizzle 1/2 cup butter (melted) on top. Bake at 350 degrees for 25-30 minutes.