2 lbs. yellow squash
1 c. grated carrot
1 can cream of chicken soup
1/2 c. thinly sliced onion
1 (8 oz.) pkg. Pepperidge Farm herb stuffing
8 oz. sour cream
1/2 c. melted butter

Boil squash and onion. Mix grated carrots, chicken, soup, sour cream. Fold into mixture of squash and onions. In separate dish, mix stuffing in melted butter. Cover bottom of large casserole with 1/2 of stuffing mix. Pour squash mixture over stuffing and top with remaining stuffing mix. Bake 25 to 3 minutes at 350 degrees.