2 lb. yellow summer squash, sliced (6 c.)
1 chopped onion
1 can condensed cream of chicken soup
1/2 c. butter, melted

In saucepan, cook sliced squash and chopped onion in boiling salted water for 15 minutes; drain. Fold cream of chicken soup in drained squash and onion. Combine stuffing mix and butter. Spread half of stuffing mixture in bottom of a 12 x 7 1/2 x 2 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 25-30 minutes. Serves 6.