1 1/2 lbs. yellow squash
1 can (10 3/4 oz.) condensed cream of chicken soup
1 carton (8 oz.) sour cream
1 jar (4 oz.) pimentos, drained and sliced
1 can (8 1/2 oz.) water chestnuts, thinly sliced
2 med. onions
1 stick butter, or butter
1 pkg. (8 oz.) herb stuffing mix

Cook squash in salt water, drain well. Add next 5 ingredients. Melt 3/4 stick butter in frying pan, add stuffing and mix well. Pack into bottom of 2 quart baking dish. Save a bit of stuffing for top. Pour squash mixture over stuffing. Sprinkle crumbs and dot with butter. Bake 350 degrees for 30 minutes.