1 1/2-2 lb. yellow squash
2 med. onions, chopped
1 can cream of chicken soup
2 c. sour cream
1 can water chestnuts, sliced
1 stick butter, melted
1 pkg. Pepperidge Farm dressing
2 c. grated Cheddar cheese

Cook squash and onion in salted water until squash is tender. Drain and add to next 3 ingredients. Mix and set aside. Toss dressing with melted butter.