2 lbs. yellow squash, cut up
1 med. onion, chopped
Salt to taste
1 can cream of chicken soup
1 (16 oz.) carton sour cream
1 sm. can sliced water chestnuts
1 (16 oz.) pkg. cornbread dressing

Cook the squash with the chopped onion and salt in boiling water until tender; drain. Add cream of chicken soup, sour cream and water chestnuts. Grease casserole dish with butter. Cover bottom with 2 to 3 cups of dressing crumbs. Pour in squash mixture. Top with another cup of dressing crumbs. Bake at 350 degrees for 30 minutes.