2 lb. fresh, yellow crooked-neck squash
1 can undiluted cream of chicken soup
1/2 pt. sour cream
1 can sliced water chestnuts
1 stick butter
1 pkg. Pepperidge Farm herb dressing

Cook squash with onion, salt, pepper, and seasoning salt only until slightly tender. Let cool.

Mix soup, sour cream, and water chestnuts and add to squash. Mix gently. Melt butter and mix with dressing. Line bottom of 9x13 inch dish with half of dressing. Pour squash mixture over it, then add the other half of dressing. Cook 30 minutes at 350 degrees. Serves 16. Freezes well.