4 c. summer squash
2 c. carrots, sliced thin
2 c. sliced onions
1 can cream of chicken soup
2 c. crushed potato chips

Cook vegetables for 10 minutes. Drain well. Place vegetables in a 9 x 13 inch dish. Add soup and mix together. Spread crushed potato chips on top of soup. Bake at 350 degrees for 20-30 minutes until it bubbles.