2 (10 oz.) pkg. frozen sliced squash
1 c. chopped onion
1 tbsp. butter, melted
1 (8 oz.) sour cream
1 (10 oz.) cream of chicken soup, undiluted
1 (8 oz.) water chestnuts
1 (6 oz.) stuffing mix (chicken flavor Stove Top)

Cook squash; saute onion in butter. Combine squash, onion, sour cream, soup and water chestnuts. Combine stuffing mix and 1/4 cup plus 2 tablespoons melted butter. Stir well. Add 3/4 of stuffing mix to squash mixture. Spoon into greased 2 quart casserole. Sprinkle remaining stuffing mix over casserole. Bake at 350 degrees for 20 minutes.