2 lbs. yellow squash
2 sm. onions, chopped (saute in butter)
1 can cream of chicken soup
1 sm. jar pimento, chopped
1 can sliced water chestnuts, drained and cut in half
1 stick butter, melted
1 pkg. herb Pepperidge Farm dressing
2 1/2 c. grated cheese

Cook squash until medium done. Drain and add sauteed onion. Mix soup, sour cream, pimentos, chestnuts; add to squash. Toss dressing with melted butter (reserve part of dressing for top). Place 1/2 or more on bottom of large baking dish. Pour squash over dressing. Sprinkle cheese on squash. Add remaining dressing on top. Bake at 350 degrees for 35 to 40 minutes.