3 lbs. yellow squash sliced
3 med. onions, sliced
3 lg. carrots, grated
1 tsp. each pepper and salt
2 (16 oz.) cans cream of chicken soup undiluted
1 (16 oz.) carton sour cream
1 pkg. Pepperidge farm herb stuffing mix

Cook squash with carrots, onions, salt and pepper until done (not too soft). Drain well, blend in cream of chicken soup undiluted. Mix sour cream with stuffing mix, put 1/2 on bottom of a 3 quart casserole. Pour squash mixture over, put remaining stuffing over top. Bake at 350 degrees 35 to 45 minutes.