2 lb. squash, any kind
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 can boned chicken
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing
1/2 c. melted butter

Cook squash and onions in boiling water for 5 minutes; drain. Combine soup, sour cream, and boned chicken. Stir in carrots. Fold in squash and onions. Combine stuffing mix and butter. Spread 1/2 of stuffing mixture in bottom of 12 x 7 1/2 x 2 baking dish. Spoon vegetables and chicken mixture on top and sprinkle with remaining stuffing. Bake at 350 degrees for 25-30 minutes or until bubbly. Yields 4-6 servings.