2 lbs. fresh or 2 pkgs. frozen yellow squash
1 c. sour cream
1 can cream of chicken soup
1 or 2 onions
1 can sliced chestnuts
1 (2 oz.) jar pimiento
2 or 1 1/2 (8 oz.) pkgs. herb seasoned stuffing

Chop onion, drain and slice water chestnuts. Cook squash in boiling water, drain and reserve 1 1/2 cups liquid. Mash squash and season with salt and pepper. Combine reserved liquid and remaining ingredients except 1/2 of the stuffing. Stir in the squash. Pour mixture into a 2 1/2 quart casserole. Top with remaining stuffing mix. Bake at 350 degrees for 30 minutes. Serves 8.