2 lbs. yellow squash
1 onion, chopped
1 can water chestnuts, cut fine
1 sm. jar (2 oz.) chopped pimento
1 (8 oz.) sour cream
1 can cream of chicken soup, undiluted
1 (8 oz.) pkg. Pepperidge Farm cornbread stuffing mix
1 stick butter

Cook squash until tender. Drain. Mash coarsely. Melt butter. Pour over stuffing mix and mix well. Line baking dish (9 x 13 inches) with half of crumbs. Save other for top. Mix other ingredients with squash. Pour over stuffing. Top with other half of crumbs. Bake at 350 degrees until lightly brown.