3 lbs. yellow summer squash (3 - 4 med.)
8 oz. container sour cream
1 sm. onion, diced
1 sm. pkg. herb stuffing mix
1 stick butter, melted
1 can cream of chicken soup

Slice squash, boil until tender, drain well. Mix squash, sour cream, onion, chicken soup and melted butter in 2 quart casserole. Add 3/4 package herb stuffing; mix well. Use remaining stuffing for crust topping. Bake at 350 degrees for 30 minutes.