1 1/2 lb. yellow squash, sliced
1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
1 (8 oz.) carton sour cream
1 (4 oz.) jar pimento, drained and sliced (optional)
1 (8 1/2 oz.) can water chestnuts, thinly sliced
2 med. onions, finely chopped
1 stick butter
1 (8 oz.) pkg. Pepperidge Farm herbed stuffing mix

Cook squash in salted water until tender (12-15 minutes). Drain well. Melt 2 tablespoons of butter from stick; saute onions. Use remaining butter; melt and add stuffing. Reserve some stuffing for top; add ingredients except stuffing to top.

Mix to squash. Put stuffing mixture in bottom of lightly greased casserole. Top with squash mixture. Sprinkle remaining stuffing over top. Bake at 350 degrees for 30 minutes.