1 1/2 lbs. tender yellow squash, sliced or cubed
1 can cream of chicken soup
8 oz. sour cream
4 oz. jar pimentos, drained, sliced
1 can water chestnuts, thinly sliced
2 med. onions, finely chopped
1 stick butter
1 pkg. herbed stuffing mix

Cook squash in salted water until tender, 10-15 minutes. Drain well. Add next 5 ingredients. Melt 3/4 stick butter in frying pan. Add stuffing and mix well. Pack into bottom of 2 quart baking dish. Reserve some stuffing for top. Pour squash mixture over stuffing and sprinkle remaining stuffing over top. Dot with rest of butter on top of casserole. Bake at 350 degrees for 30 minutes.