2 lbs. yellow squash, sliced thin & cooked, lightly salted
1/2 c. onion, grated
1 can Cream of Chicken soup
1 c. sour cream
1 stick butter
1 can water chestnuts, sliced
1 pack Italian seasoned bread crumbs

Drain squash, mix with onions, soup and sour cream. Melt butter, mix with bread crumbs. Line a casserole with 1/2 of the bread crumbs. Pour squash mixture in. Top with the remaining crumbs. Bake at 350 degrees for 30 minutes. Can be frozen before cooking.