2 1/2 c. pulverized squash
1 sm. onion, grated
1 can cream of chicken soup
8 oz. sour cream
1 stick melted butter
1 sm. jar chopped pimento
2 carrots, grated
3/4 lb. grated cheese
1 sm. pkg. cornbread stuffing (Pepperidge Farm)
1 whole chicken, cooked and cut up

Boil chicken and debone and cut up; cook squash and drain well. Mash squash and add other vegetables, soup, sour cream, chicken and cheese. Mix well, add salt and pepper to taste.

Mix stuffing with butter; line bottom of casserole with half of this mixture; pour chicken mixture; top with remaining stuffing. Bake at 350 degrees for 30 to 40 minutes. This may be frozen before baking.