2 c. sliced cooked squash zucchini (yellow or green)
2 whole chicken breasts, cooked with onion & diced
2 can cream of mushroom soup
1 c. water chestnuts, coarsely chopped, drain
1 (8 oz.) carton sour cream
1 sm. pkg. Pepperidge cornbread dressing herbed

Grease a 3 quart casserole. Sprinkle 1/2 of the dressing mix on bottom. Mix chicken, soup, water chestnuts and sour cream. In casserole, layer squash, chicken mixture, squash and mixture. Top with remaining dressing. Dot with butter. Cook at 350 degrees for 30 minutes.